ПОЯСНИТЕЛЬНАЯ ЗАПИСКА Методические указания предназначены для студентов заочного отделения технологичес

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Кафедра иностранных языков

АНГЛИЙСКИЙ ЯЗЫК

МЕТОДИЧЕСКИЕ УКАЗАНИЯ И КОНТРОЛЬНЫЕ ЗАДАНИЯ

для студентов заочного отделения специальности 260800 «Технология продукции и организация общественного питания»

Нижний Новгород 2013

ПОЯСНИТЕЛЬНАЯ ЗАПИСКА

Методические указания предназначены для студентов заочного отделения технологического факультета специальности 260800 «Технология продукции и организация общественного питания».

Целью данной работы является формирование и развитие умений и навыков чтения на базе учебного материала по пищевой тематике. Вместе с тем предусматривается развитие навыков и умений других видов речевой деятельности.

Методические указания содержат материал для изучающего и ознакомительного  чтения, различного рода упражнения, основанные на лексическом и грамматическом материале  по темам курса. К текстам прилагаются различного рода задания для эффективного усвоения всего учебного материала. Предтекстовые упражнения позволяют снять лексико-грамматические трудности текстов, формируя потенциальный словарь. Послетекстовые упражнения предусматривают закрепление лексики и грамматики. Имеются также задания для ведения беседы по тематике текстов /в диалогической и монологической форме речи/.

Предлагаемый материал может служить базой для подготовки студентов к чтению оригинальной научной литературы по специальности на английском языке и ведению беседы по изученному материалу на последующих этапах обучения английскому языку, выполнению контрольных заданий и успешному прохождению экзаменационных испытаний.

МЕТОДИЧЕСКИЕ УКАЗАНИЯ

Особенностью овладения иностранным языком при заочном обучении является то, что объем самостоятельной работы студента по выработке речевых навыков и умений значительно превышает объем практических аудиторных занятий с преподавателем.

Для того чтобы добиться успеха, необходимо приступить к работе над языком с первых дней обучения в вузе и заниматься систематически.

Самостоятельная работа студента по изучению иностранного языка охватывает: заучивание слов английского языка, уяснение действия правил словообразования, грамматических правил, чтение текстов на английском языке вслух в соответствии с правилами чтения, понимание текстов, слушание текстов, записанных на аудионоситель, с тем, чтобы научиться правильно произносить и понимать на слух содержание сообщения; построение вопросов и ответов к текстам; перевод на русский язык (устный и письменный).

Для того чтобы достигнуть указанного в целевой установке уровня владения языком, следует систематически тренировать память заучиванием иноязычных слов, текстов. Надо помнить, что способности развиваются в процессе работы, что осмысленный материал запоминается легче, чем неосмысленный, что навык вырабатывается путем многократно выполняемого действия.

Чтобы понимать читаемую литературу, необходимо овладеть определенным запасом слов и выражений. Для этого рекомендуется регулярно читать на английском языке учебные тексты, газеты и оригинальную литературу по специальности.

Работу над закреплением и обогащением лексического запаса рекомендуем проводить следующим образом:

а) Работая со словарем, выучите английский алфавит, а также ознакомьтесь по предисловию с построением словаря и с системой условных обозначений, принятых в данном словаре.

б) Слова выписывайте в тетрадь или на карточки в исходной форме с соответствующей грамматической характеристикой, т.е. существительные — в ед. числе, глаголы — в неопределенной форме (в инфинитиве), указывая для неправильных глаголов основные формы.

При переводе с английского языка на русский необходимо помнить, что трудности вызывает следующее:

1. Многозначность слов. Например, слово convention имеет значения:

1) собрание, съезд; 2) договор, соглашение, конвенция; 3) обычай;

4) условность. Подобрать нужное значение слова можно только исходя из контекста.

 The convention was successful.        Собрание прошло успешно.

2. Омонимы (разные по значению, но одинаково звучащие слова). Их следует отличать от многозначных слов.

some — какой-нибудь  и  sum — сумма

break — ломать и brake — тормоз

left - левый и left - Past Indefinite от глагола to leave - оставлять, покидать

Only few people write  the left hand. Немногие пишут левой рукой.
They left Moscow for Kiev. Они уехали из Москвы в Киев.

3. Конверсия. Образование новых слов из существующих без изменения написания слов называется конверсией.  Наиболее  распространенным  является  образование глаголов от соответствующих существительных. Например:

water вода to water  поливать

control контроль              to control  контролировать

cause причина         to cause  причинять, являться причиной

4. Интернационализмы. В английском языке большое место занимают слова, заимствованные из других языков, в основном латинского и греческого происхождения. Эти слова получили широкое распространение и стали интернациональными.

По корню таких слов легко догадаться об их переводе на русский язык, например: mechanization механизация; atom атом и т.д.

Однако нужно помнить, что многие интернационализмы расходятся в своем значении в русском и английском языках, поэтому их часто называют «ложными друзьями» переводчика. Например: accurate точный, а не аккуратный ; resin смола, а не резина; control не только контролировать, но и управлять и т.д.

5. Словообразование. Эффективным средством расширения запаса слов в английском языке служит знание способов  словообразования.  Умея  расчленить  производное слово на корень, суффикс и префикс, легче определить значение неизвестного слова. Кроме того, зная значения
наиболее употребительных префиксов и суффиксов, вы сможете без труда понять значение гнезда слов, образованных из одного корневого слова, которое вам известно.

Наиболее употребительные префиксы

Префиксы	Примеры	Перевод
anti-	anti-war	антивоенный
со-	co-exist	сосуществовать
counter-	counterweight	противовес
de-	demilitarize	демилитаризовать
extra-	extraordinary	необыкновенный, чрезвычайный
in-	inlay	вставлять
multi-	multistage	многоступенчатый
over-	overcome	преодолеть
poly-	polytechnical	политехнический
post-	postgraduate	аспирант
pre-	predetermine	предопределять
re-	reorganize	реорганизовать
trans-	transformation	преобразование
super-	superprofits	сверхприбыли
ultra-	ultra-violet	ультрафиолетовый
under-	underground	подземный

Основные суффиксы существительных

Суффиксы	Примеры	Перевод
-аnсе	importance	значение
-еnсе	silence	молчание
-sion	revision	пересмотр
-dom	freedom	свобода
-ion (-tion,	revolution	революция
-ation)	formation	формирование
-ment	equipment	оборудование
-ness	softness	мягкость
-ship	friendship	дружба
-age	voltage	напряжение
-er	teacher	преподаватель
-ty	difficulty	трудность

Основные суффиксы прилагательных и наречий

Суффиксы	Примеры	Перевод
-able	remarkable	выдающийся
-ible	extensible	растяжимый
-ant,	resistant	сопротивляющийся
-ent	different	различный
-ful	successful	успешный
-less	homeless	бездомный
-ous	famous	известный
-y	sunny	солнечный
-ly	happily	счастливо

6.  В английском языке есть ряд глаголов, которые употребляются с послелогами и образуют новые понятия. Благодаря послелогам сравнительно немногочисленная группа слов отличается большой многозначностью. К этой группе относятся глаголы to get, to be,             to make, to go, to put и ряд других.

В словаре глаголы с послелогом пишутся после основного значения глагола в порядке алфавита послелогов. Часто перед послелогом пишется только начальная буква основного глагола, например:

to go идти

to go about циркулировать (о слухах, деньгах)

to go back возвращаться

to go in for увлекаться

7.  В английском языке очень часто существительное употребляется в функции определения без изменения своей формы. Структура "существительное + существительное + существительное" (и т.д.) вызывает трудности при переводе, так как существительные стоят подряд. Главным словом в такой группе является последнее, а все предшествующие   существительные   являются   определениями   к нему.

Некоторые существительные-определения могут переводиться прилагательными, например:

саnе тростник; саnе sugar тростниковый сахар

sugar сахар; sugar саnе сахарный тростник

machine-building industry машиностроительная промышленность

Однако подобный способ перевода не всегда возможен; часто такие определения приходится переводить существительными в косвенных падежах или предложными оборотами. Порядок перевода обусловливается смысловыми связями между определениями и определяемым словом. Перевод следует начинать справа налево с последнего существительного, а существительные, стоящие перед ним в роли определения, нужно переводить на русский язык существительными в косвенных падежах (чаще родительном) или предложным оборотом, например:

export grain зерно на экспорт (экспортное зерно)

grain export экспорт зерна

8.   В текстах научного характера английские словосочетания часто переводятся одним словом:

raw materials сырье 

radio operator paдиcт 

construction works стройка

Сочетание 3-х, 4-х слов может быть передано по-русски двумя-тремя словами: an iron and steel mill металлургический завод.

9.  Иногда при переводе с английского языка на русский приходится применять описательный перевод и передавать значение английского слова с помощью нескольких русских слов. Например:

Существительные characteristics характерные особенности

efficiency коэффициент полезного действия

necessities предметы первой необходимости

output выпуск продукции

solid твердое тело

Глаголы и наречия to average составлять, равняться в среднем

mainly (chiefly) главным образом

10. Научная литература характеризуется наличием большого количества терминов. Термин — слово или словосочетание, которое имеет одно строго определенное значение для определенной области науки и техники. Неизвестный  термин следует искать в терминологическом словаре.

TEXT N 1 "WHAT IS FOOD?"

PRE-TEXT EXERCISES

1. Переведите на русский язык данные словосочетания.

to stop the growth; to lose the capacity to work; to supply the body with food; to consume nutritive food; to define complex substances;

to regulate body processes; to meet body’s needs for energy; to depend upon the ability of the body; to classify food constituents into several groups; to make up/to constitute the largest quantity of food constituents; to list chief constituents; to eat/to take in various foods; to supplement the list of food constituents, to accept bread, milk, meat, eggs and vegetables as staple foods, to build and repair tissues; to regard as a particular function; to refer to substances.

2. Укажите номера русских эквивалентов.

1. if 2 .often 3 .as 4. Both ... and 5. primarily 6. though 7. through

I. главным образом 2. как ... так и З. хотя 4. часто 5. в качестве 6. если 7. посредством / через

3.Прочитайте и переведите текст.

ASSIGNMENTS

1. а) Назовите глаголы, соответствующие данным существительным.

constituent, utilization, consumption, loss, contribution, reference, repairing, classification, regulation, dependence

б) Переведите на английский язык.

потреблять питательную и разнообразную пищу; способствовать жизнедеятельности организма; ссылаться на вещества как основу диеты человека; зависеть от ежедневного питания; классифицировать составляющие пищи на группы; восстанавливать ткани; составлять наибольшее количество; терять способность работать; использовать питательную ценность продуктов; регулировать жизненные процессы организма

2. Найдите в тексте синонимы выделенных слов.

food is necessary to the nutrition of any human being; if the quantity or type of food is not sufficient; foods which we take in are often complicated substances; the benefit that food makes to the body; the main constituents of foods are divided into six groups; the capability of the body to use food constituents; the body’s requirement for energy is satisfied through carbohydrates, proteins and fats; the regulation of body processes is usually considered as a special function of water and other chief food constituents; water, proteins and carbohydrates constitute the largest amount of food constituents

3. Укажите номера антонимичных пар.

1. complex 2. adequate 3. loss 4. essential 5. ability 6. common

l. find 2.disability 5. particular 4. insufficient 5. simple 6. unnecessary

4. Укажите номера пропущенных сказуемых.

I. The chief constituents of food ... into six groups. 2.The body processes ... by means of the chief constituents of food. 3. When the amount of food is inadequate the capacity to work ... 4.The regulation of body processes ... as the function of water, organic acids, minerals, cellulose and vitamins. 5. Foods…to as substances which supply energy, build and repair tissues, and regulate body processes.6. The body’s need for energy ... through carbohydrates, proteins and fats. 7. Food … of various  constituents such as fats, proteins and carbohydrates. 8. The substances forming a part of our usual diet ... as food. 9. The need for building and repairing tissues is primarily met by proteins and minerals, though these ... by other constituents. 10. Food constituents and their contribution to the body ... at the next lecture.

1. is made up 2. is met 3. are referred 4. are classified 5. will be discussed 6. are regulated 7. are supplemented 8. is regarded 9. is lost 10. are defined

5. Переведите на английский язык следующие предложения, используя причастие и причастные обороты.

1. Пища cчитается питательной, когда она содержит углеводы, белки, жиры, витамины, минеральные вещества, органические кислоты и воду – вещества, называемые главными составляющими пищи. 2. Потребность организма в энергии удовлетворяется посредством главных составляющих пищи, потребляемой организмом. З. На нормальное развитие организма значительно влияет съедаемая им пища. 4. Организм может нормально функционировать, потребляя питательную и разнообразную пищу. 5. Используя термин "пища", ученые подразумевают вещества, составляющие часть обычного питания. 6. Вклад, вносимый пищевыми продуктами, зависит от их составляющих. 7. Нам дали задание, включавшее анализ состава нового молочного продукта. 8. Когда составляющие пищи были изучены, их классифицировали на группы. 9. Когда пища потребляется организмом, она претерпевает огромные изменения. 10. Если организм не обеспечивается энергией, он прекращает свой рост и развитие.

ГРАММАТИЧЕСКАЯ ТЕМА "НЕЛИЧНЫЕ ФОРМЫ ГЛАГОЛА:

ПРИЧАСТИЕ, ГЕРУНДИЙ, ИНФИНИТИВ"

1. Выражают действие без указания лица, числа и наклонения.

2. Не могут выступать в предложении в роли сказуемого (а только его части); выполняют другие функции.

3. Формы времени имеют относительное значение, а не абсолютное, т.е. конкретное время совершения действия определяется сказуемым предложения.

PARTICIPLE

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
PI	opening speaking	being opened being spoken	одновременность будущее
PII	_____________	opened spoken
Perfect Participle	having opened having spoken	having been opened having been spoken	предшествование

GERUND

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
Gerund Indefinite	opening speaking	being opened being spoken	одновременность будущее
Gerund Perfect	having opened having spoken	having been opened having been spoken	предшествование

INFINITIVE

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
Infinitive Indefinite	to open to speak	to be opened to be spoken	одновременность будущее
Infinitive Continuous	to be opening to be speaking	______________
Perfect Infinitive	to have opened to have spoken	to have been opened to have been spoken	предшествование

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ 

«ПРИЧАСТИЕ И ЕГО ФУНКЦИИ».

(см. таблицу стр. 8)

1. Определение /правое и левое/

Употребляется Р I и P II; перевод – причастием

Переведите на русский язык:

A. a growing body, an increasing supply, a working organism, a controlling device ;

foods containing proteins, food providing energy, enterprises producing foods, substances regulating body processes, foods supplying building material, constituents composing food, chemists defining food;

B. the analysed substance, a commonly used term, the supplied energy, a defined

constituent, the estimated contribution of foods; food constituents classified into different groups, substances regarded as food, energy consumed by a body, the contribution made by a food, foodstuffs manufactured at our enterprises, the capacity to work lost because of the lack of food, the body’s need for energy met through carbohydrates, proteins and fats

С. Назовите соответствующую форму причастия; переведите на русский язык.

foods (to produce) at this factory; food (to supply) a body with energy; food constituents (to classify) into six groups; sub stances (to regulate) body processes; a man (to lose) the capacity to work; people (to eat) fatty food; a food (to make contribution to the body; food constituents (to list) in this text; food composition (to study) by chemists; experiments (to carry out) in their laboratory

2. Часть сказуемого.

Употребляется Р I и P II; перевод - личной формой глагола

Переведите на русский язык:

1. Foods are regarded as substances capable of meeting one or more body needs. 2. The nutritive value of these substances was much spoken about. 3. Much attention will be paid to the production of baby foods. 4. The health of a human being is greatly affected by the quality and variety of food. 5. The study of the constituents of the new food product was followed by the analysis of its nutritive value. 6. Many experiments with non-fat dry milk were followed by its commercial manufacturing. 7. We were asked to define the main characteristics of proteins. 8. People have used milk, butter and cheese since ancient times. 9. The role of many vitamins has not been determined yet. 10. At the beginning of the year our plant will produce this kind of bread. 11. Many years had passed before industrial production of butter began. 12. When the experiment had been completed its results were discussed with the head of the laboratory. 13. They were examining the composition of the substance at that moment. 14. We are examinihg the nutritive value of a new kind of butter. 15. The role of newly discovered vitamins is being studied by scientists of different countries.

3. Обстоятельство

Употребляется P I, P II, Perf. P; перевод – а/ деепричастием / если в A.V/

                                                                   б/ личной ф.гл. / если в Р.V/

Переведите на русский язык:

А. 1. Introducing computers people can automate different operations in food processing. 2. Storing foods for a long time one should remember about temperature conditions. 3. Analyzing the new product they subjected it to chemical treatment. 4. Speaking about of baby food nutritionists recommend various milk products. 5. When using the word "energy" nutritionists mean the capacity to do work. 6. Even accepting the fact that life without fats is impossible human diet should not contain any large amount of fat. 7. Consuming food the body cannot digest it without its chemical changes. 8. Defining food scientists regard it as substances supplying a body with certain nutrients. 9. While studying the food composition chemists found a great variety of its constituents. 10. When classifying food constituents scientists determined their functions.

B. 1. Having elaborated new technologies manufacturers greatly contributed to the development of the food industry. 2. Having introduced computers people began to automate many processes of food manufacturing. 3. Having built a number of large modern sugar-producing plants all over the country we could considerably increase sugar production. 4. Having studied the chief food constituents scientists classified them into several groups. 5. Having analysed the new bread product the technologist gave his recommendations. 6. Having discovered the nutritive value of cereals people included them into their diet. 7. Having obtained the first starch from wheat ancient people used it not only as food but also for making papyrus. 8. Having tested a great variety of foods chemists defined the role of organic acids in nutrition. 9. Having investigated certain foods rich in carbohydrates scientists found that their sweet taste depended upon sugar present in them. 10. Having experimented with this wheat variety the selectionists made it more stable to cold winter.

С. Дайте английские эквиваленты следующих глагольных форм:

классифицируя, предполагая, перечислив, дополнив, регулируя, сославшись, потеряв, снабжая, удовлетворив, изучая, исследуя, съев, составив, потребляя, содействуя, образуя, нуждаясь, рассматривая, определив

D. Назовите соответствующие формы причастия; переведите данные предложения на русский язык.

1. (to solve) food problems nutritionists must overcome many difficulties. 2. (to study) the high nutritive value of vitamins scientists recognized their great role in human diet. 3. (to complete)the research of the new method of quality control of grain the investigator wrote an interesting article on his results. 4. (to store) meat under improper conditions they suffered great losses. 5. (to define) the role of any product in nutrition it is essential to know its composition and characteristics. 6. (to analyse) the characteristics of wheat scientists classified it into varieties. 7. (to study) the role of organic acids contained in food scientists found their ability to meet the body’s need for energy.

Е. Ознакомьтесь с моделью перевода причастного оборота с причастием в пассивной форме.

When translated the article will be published in this magazine. - Когда статья будет переведена, она будет напечатана в этом журнале.

If translated the article can be used in your work. - Если статью переведут, она может быть использована в вашей работе. Having been translated by a good specialist the article had no mistakes. - Так как статья переведена хорошим специалистом, она не содержала ошибок. Having been translated the article was published in this magazine. - Когда статья была переведена, она была опубликована в этом журнале.

1. Укажите номера словосочетаний (причастных оборотов), которые следует перевести на русский язык придаточным предложением времени, причины или условия.

1. Having used  2. When heated  3. Having been regulated  4. Being supplemented 5. While studying  6. When eaten  7. Having been accepted  8. If supplied  9. When consuming  10. Having classified  11. Being utilized  12. While analysing  13. Having built  14. Having been repaired

2. Переведите следующие предложения на русский язык.

1. When subjected to heat treatment fruit and vegetables considerably lose their vitamin content. 2. When taken into a body food undergoes great chemical changes. 3. When studied the substance will be included into a certain group of minerals. 4. If frozen water turns into ice. 5. If eaten fresh, fruit contribute to body’s activity much greater. 6. Being greatly affected by nutrition the body must be supplied with adequate food. 7. If tested for the nutritive value with positive results a new food can be produced on the industrial scale. 8.Having been analysed the compounds were called carbohydrates because of their constituents-carbon, hydrogen and oxygen. 9. Having been carefully studied food constituents were classified into definite groups.

«WHAT IS FOOD?»

Active Vocabulary

food, foods/foodstuffs; nutrition, nutrient, nutritive, nutritious, nutritionist; to nourish, nourishment; to eat (ate, eaten); to take in, intake; to digest, digestion, digestible; capacity; ability, able/capability, capable; to constitute, constituent; to compose, composition, component; to make up/to build up; to meet the need/requirement; to make contribution; amount, quantity; to lose (lost, lost); to repair; to supplement; to define, definition, definite; to refer to; to accept; to regard; to list; essential, adequate, complex

Food is essential to the nutrition of any human being or any form of life. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost.

The term “food” is commonly used to refer to those substances that form a part of the usual diet. Milk, eggs, tomatoes, and flour are accepted as foods. Scientifically speaking foods are not so much substances that we eat as substances that supply certain nutrients when eaten. Foods, then are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes. Foods, which we eat, are often complex substances, capable of meeting more than one of these body needs. One food may supply both energy and building material, another may regulate body processes and give energy. The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them. The chief constituents of foods are classified into six groups: carbohydrates, proteins, fats, minerals, vitamins and water.

The body’s need for energy is met through carbohydrates, fats and proteins. Its need for building and repairing tissues is primarily met by proteins and minerals, though these are supplemented by the other constituents. The regulation of body processes is commonly regarded as particular function of water, proteins, vitamins, minerals, organic acids and cellulose. Though water, proteins, carbohydrates, and fats make up the largest quantity of the food constituents used the others listed are also essential.

Задания

1. Ответьте на вопросы:

1. Why is food essential to the nutrition? 2. What are the chief constituents of foods? 3. What is the main function of food? 4. Why should people eat?

2. Кратко расскажите по-английски:

а) как определяется пища с научной точки зрения;

б) о функциях главных составляющих пищи.

TEXT N 2 "CARBOHYDRATES"

PRE-TEXT EXERCISES

I. Укажите номера русских эквивалентов.

l. like 2 .by means of 3. whether 4. mostly 5. although 6. the same 7. comparatively 8. frequently 9. a number of 10. as

1. сравнительно 2. в то время как 3. множество 4. часто 5. ли 6. тот же самый 7. главным образом 8. подобно 9. посредством 10. хотя

2. Пользуясь моделью, переведите следующие предложения.

Перевод придаточных предложений (дополнительного, подлежащего и сказуемого), вводимых союзом «whether» / «if «-ли»: СКАЗУЕМОЕ +"ли" + ПОДЛЕЖАЩЕЕ … Whether these products will be subjected to special treatment depends upon the period of their storage. - Будут ли эти продукты подвергнуты специальной обработке, зависит от периода их хранения.

1. Whether this substance contains carbohydrates will be shown by chemical analysis. 2. If our laboratory will take part in this research has not been discussed yet. 3. Chemists of the past did not know for sure whether foods were composed of organic substances. 4. For a long time scientists tried to find out if enzymes were living organisms or not.

3. Выделите префиксы в данных прилагательных и укажите их значение.

inorganic, insufficient, ineffective, insoluble, inactive; impure, improper ,impossible; irregular, irrational, irrelative;illogical, illiterate, illegal; unnatural, uncommon, unusual

4.Прочитайте и переведите текст

ASSIGNMENTS

I. Укажите номера пропущенных предлогов; переведите данные предложения на русский язык.

1. Food is considered high or low ... carbohydrates according ... their amount to its total weight. 2. To meet the requirements of the body ... energy food must be high ... carbohydrates, proteins, vitamins and minerals. 3. ... means of these experiments we shall define the amount … starch in this substance. 4. Starch is a carbohydrate more complex ... nature than any of sugars. 5. A number ... food constituents have a part ... stimulating and regulating body processes. 6. The utilization of organic acids in the body for energy is similar ... that of starches and sugars. 7. Any kind of sugar is responsible ... a sweet taste of certain foods.

l. by      2. for       3. in       4. to      5. of

2.Переведите на русский язык данные словосочетания, учитывая многозначность слов «part»  и «mean».

•  part       часть, доля; участие/доля/ в работе; роль

1. parts of a body, the part of grain, parts of the plant;

2. to take part in research, to have a part in producing sugar;

3. to play a significant part in the food industry; they took an active part in the investigation.

•  mean       I. значить, иметь значение 2.средний

means       средство/а, способ

1.  the term "sugar" to most people means cane or beet sugar; the word "vitamin" means "very important for life"; the word "enzyme" comes from the Greek word

 meaning "in yeast";

1.  mean consumption of sugar; mean daily need for energy; mean level;
2.  means of production; means of living; means of analysis; an effective means;

by means of synthesis; by means of heating; by no means; by all means.

3. Укажите номера синонимичных пар.

1. complex 2. production 3. step 4. ability 5. surplus 6. to meet requirements 7. like 8. bulk 9. commonly 10. to be high in 11. to be low in 12. sufficient

1. excess 2. to be deficient in 3. to satisfy needs 4. usually 5. adequate 6. stage 7. to be rich in 8. complicated 9. mass 10. manufacture 11. similar 12. capability

4. Укажите номера антонимичных пар.

1. simple 2.ability 3.like 4.to be high in 5.total

1.to be low in 2.unlike 3.partial  4. complex 5.disability

5. Переведите на английский язык данные предложения, используя герундий.

1. Углеводы, как одна из важных составляющих пищи являются предметом изучения многих ученых. 2. Ученые начали изучать углеводы с проблемы образования сахара и крахмала в растении. 3. Крахмал образуется сочетанием углерода, кислорода и водорода. 4. Способность растений производить крахмал и сахар была известна давно. 5. Ученые интересовались синтезированием природных химических составляющих углеводов. 6. Ученые доказали, что промежуточным этапом производства крахмала растением является образование сахара. 7. Получая углерод и кислород из воздуха посредством своего хлорофилла, растение соединяет их с водой и образует сахар. 8. Не потребляя сахар, растение не может развиваться. 9. Место хранения избытка сахара зависит от растения. 10. К углеводам также относится клетчатка, способная обеспечивать материал для регулирования процессов организма.

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ

«ГЕРУНДИИ И ЕГО ФУНКЦИИ»

I. Назовите формы герундия, выражающие: а/ одновременность действия, б/ предшествование.

1. having been stored 2. containing 3. having dissolved 4. being utilized 5. having provided 6. finding 7. having been manufactured 8. being supplied 9. having been built 10. being brought 11. having depended 12. producing 13. being carried 14. bringing 15. being stimulated

2. Функции герундия в предложении.

А. Подлежащее                    перевод: 1/ существительным

                                   2/ неопредел. ф. глагола.

1. Переведите данные предложения на русский язык.

1. Consuming foods rich in carbohydrates is essential for any human being. 2. Understanding the composition of foods had to wait for several discoveries in chemistry. 3. Supplying a body with food is essential for its activity. 4. Heating and freezing foods help to store them for a long time. 5. Translating such articles is quite necessary for you. 6. Baking is the most important process in breadmaking. 7. Cleaning grain involves the removal of dirt and foreign materials (impurities).

2. Сравните данные пары предложений:

1. Manufacturing sugar and starch by a plant is a complex process in nature. Manufacturing sugar the plant takes carbon and oxygen from the air and combines these with water from the soil. 2. Estimating the food value of cereals is mainly based on the physical and chemical characteristics of the grain. Estimating the value of cereals scientists determine the physical and chemical characteristics of the grain. 3. Pasteurizing foods was introduced in the 19th century. Pasteurizing foods we protect them from spoilage.

3. Укажите номера словосочетаний, содержащих герундий.

1. Making such experiments we should remember ... 2. Heating will accelerate ... 3. Solving such problems helps to improve ... 4. Finishing the experiment he tried to … 5. Combining oxygen, hydrogen and water the plant produces ... 6. Improving the quality of foods is one of the tasks ... 7. Studying the composition of food has resulted in ...

Б. Часть сказуемого                    перевод: 1/ неопред. ф. глагола

                                                                     2/ существительным

1. Переведите на русский язык.

1. 0ur plan is manufacturing baby foods rich in carbohydrates. 2. People began studying the food constituents long ago. 3. Scientists still continue investigating the functions of food constituents. 4. Their task was developing a more efficient method of raw sugar processing. 5. 0ne of the main processes in bread production is baking.

2. Сравните данные пары предложений:

1. He was studying the properties of vitamins at that period of time. His task was studying the properties of vitamins at that period of time. 2. The main function of food is supplying a living organism with energy. This plant is still supplying our laboratory with instruments and tools. 3. They were testing a new method of quality control then I came to their laboratory. The problem was testing a new method of quality control developed by our laboratory.

В. Дополнение                             перевод: 1/существительным

                                                                       2/неопр. ф. глагола.

1. Chemists were interested in studying the chemical changes of the food consumed by the body. 2. Their research has resulted in classifying food constituents into several groups. 3. Foods are prevented from deteriorating by different methods. 4. Like sugar, starch is built in the plant as a result of combining carbon, hydrogen and oxygen. 5. Foods are complex substances capable of meeting more than one of the  body’s needs.

Г. Определение /только правое и всегда с предлогом "of"/"for"/

                           перевод: 1/ существительным

  2/ неопр. ф. глагола

I. Переведите данные предложения на русский язык.

1. At the previous lecture students were told about the methods of preserving food. 2. Nutritionists were given the task of dettermining the amount of carbohydrates, proteins and fats in a baby diet. 3. There are three different methods for measuring enzyme activity. 4. The difficulties of studying the composition of food in the past can be explained by the lack of knowledge in chemistry. 5. The apparatus for processing cane or beet juice is called a vacuum evaporator.

2. Сравните данные пары словосочетаний:

I. the way of combining substances; the compound combining oxygen and hydrogen; 2. the process of oxidizing compounds; air oxidizing metals 3. the conditions for storing grain; elevators storing grain 4. the means of controlling temperature; the device controlling temperature 5. the method of producing starch; the factory producing starch

Д. Обстоятельство /всегда с предлогом/

перевод: 1/ деепричастием

    2/ существительным с предлогом

1. Переведите данные словосочетания, обращая внимание на предлоги.

by analysing; without analysing; by being developed; without being developed; by regulating; without being regulated; after having been repaired; after being built; before introducing; before being digested; on coming there; on having obtained results; in finding the way; in having been heated; with experimenting

2.Переведите данные предложения на русский язык.

1. Some vitamins are destroyed by heating. 2. Vitamin С is readily oxidized by heating. 3. Without being analysed by food technologists a new food product is not allowed for commercial manufacturing. 4. Some foods cannot be stored for a long time without being properly treated. 5. The body’s need for energy can be met by consuming food rich in carbohydrates, proteins and fats. 6. After having finished the experiment on the stability of vitamin A to heat he discussed the results obtained with the head of the laboratory. 7. Before storing grain people should clean and dry.

«CARBOHYDRATES»

Active Vocabulary:

carbohydrates, starch; grain, cereals; origin; plant, cell, seed, stem, leaf, root; grain/granule; to contain, content; to dissolve, solution, soluble, solvent; to store, storage; to utilize, utilization; source; bulk; total; similar; coarse; surplus; to be high in/to be rich in, to be low in/to be deficient in; to have a part; to take part in

Notes:  cellulose – клетчатка  acid – кислота

  sucrose – сахароза

  involved in (Part. II в функции определения) – связанный с

The sugars, starches and cellulose are known as carbohydrates. These are composed of the chemical elements: carbon, hydrogen, and oxygen.

The term “sugar” to most people means cane or beet sugar, which is sucrose. However this is only the most common of the several sugars responsible for a sweet taste of certain foods. Milk, fruit, vegetables contain sugars other than sucrose. The different sugars in foods differ from each other, but all give the foods in which they are present a characteristic sweet taste.

Starch is a carbohydrate more complex in nature than any of the sugars. Like sugar, it is built by the combination of carbon, hydrogen and oxygen. The production of sugar by the plant is an intermediate step in the manufacture of starch. The ability of the plant to build starch and the ability of the animal body to utilize it were known long before some of the processes involved in its synthesis and utilization were known. The plant by means of its chlorophyll, takes the carbon and oxygen from the air and, combining these with water brought through the roots from the soil, manufactures sugars. This sugar is dissolved in the juice of the plant and carried to all its parts as food. When the plant produces more sugar than is required for its immediate need the surplus is stored for future use. Whether the place of storage is seed, root, leaf or stem depends upon the plant. Usually the plant stores the carbohydrate as insoluble starch in the form of tiny grains or granules.

Although carbohydrates are mostly of vegetable origin, sugar is found in the blood streams of animals and of man. Provision is made in the cells of the liver for storage of animal starch (glycogen) sufficient to meet requirements of the human body for carbohydrates for a comparatively short time. The animal body, like the plant body, synthesizes this more complex substance from sugar and later hydrolyses it to sugar as needed.

Cellulose is also a carbohydrate, containing the elements present in starch in the same proportion. Cellulose used in the diet is to give bulk and provide material for certain regulatory processes. Foods high in cellulose are bran, dried fruits and legumes, fruits with skins, seedy fruits, and leafy and coarse fibered vegetables.

The organic acids, found in a large number of foods are frequently considered together with carbohydrates. The utilization of organic acids in the body for energy is similar to that of starches and sugars.

Organic acids also have a part in stimulating and regulating body processes. Fruits and vegetables are the best sources of organic acids. Citric and malic acids are examples of those commonly found in these foods.

Only a few foods consist of pure carbohydrate. A well-known example of these is sugar. A food is considered high or low in carbohydrates according to the amount it contains in proportion to its total solids. Foods high in carbohydrates are: cakes, candy, cereals and cereal products, dried fruits, honey, potatoes, sugar.

Задания

1.  Ответьте на вопросы:

1. What substances are known as carbohydrates? 2. What is sugar responsible for? 3. How is starch built? 4. What is the role of cellulose? 5. What do you know about organic acids? 6. What foods are high in carbohydrates?

1.  Кратко расскажите по-английски:

а) об образовании крахмала в растении;

б) о роли сахара в жизни организма.

TEXT N 3 "FATS"

PRE-TEXT EXERCISES

1.Укажите номера русских эквивалентов.

l. yet  2. apparently  3. due to  4. however  5. for  6. moreоver  7. hence  8. so

I. так как 2. благодаря / из-за 3. более того 4. до сих пор / еще 5. очевидно 6. однако 7. поэтому 8. следовательно

2. Пользуясь моделью, переведите данные словосочетания на русский язык.

fat-soluble - жирорастворимый/тот, который можно  растворить/

water-soluble vitamins; water-soluble compound; acid-soluble material; alcohol-soluble substance; fat-soluble vitamin

semi-automatic - полуавтоматический

semi-stable; semi-solid; semi-dry; semi-lequid; semi-official; semi-frozen; semi-finishd goods; semi-synthetics; semi-starvation

3. Следуя модели, переведите следующие предложения на русский язык.

One may say...        можно сказать… One must know…   нужно знать… One can see ...        можно видеть… One might/could suppouse…  можно было бы предположить... One should remember…   следует (следовало бы) помнить…

1. 0ne can see that the results of this experiment are of great importance. 2. One might argue about the significance of their research. 3. 0ne must admit that fats play a great part in the human diet. 4. One may say that life without food is impossible. 5. One should know that all fats are divided into two kinds – those of plant and animal origin.

It is necessary..  Необходимо... It was impossible...  Было невозможно... It should be noted... Следует отметить…

1. It is necessary to know that foods rich in carbohydrates, proteins and fats are essential to the nutrition of any living organism. 2. It was impossible for chemists of the past to understand chemical reactions in food taken in by a body. 3. It should be known that the excess of sugars and starches is stored as fat.

4. Переведите данные словосочетания на русский язык.

to take in sugars and starches; to be a characteristic of most living matter; when armed with equipment and knowledge; to be much better laboratories; to form a protective layer; apparently to protect the nerves from shocks; to be due to the depletion of fat around the nerves; in the form of their derived compounds; to play an important part in brain and nervous system; to meet the fat-manufacturing situation; to call on other animals to store the excess of fat

5. Прочитайте и переведите текст

Notes:

fat – жир

oil – масло/растительное или минеральное/

phospholipids [¸f   sf   li'pidz] – фосфолипиды

sterol [ste'r   ] – стерин

linseed ['linsi:d] - льняное семя

linoleic/linolenic acid [lin   'leik]/[ln   'li:k æsid] - линолевая/леноленовая кислота

ASSIGNMENTS

1. Переведите на русский язык словосочетания, выделив префиксы прилагательных.

unanswerable argument; insoluble sub stance; inessential change; unimportant part; illegal act; uncommon work; inadequate nutrition; insufficient amount;unreal situation; irregular shape; improper conditions; unnecessary means

2. Заполните пропуски и переведите предложения на русский язык.

a/ depletion,   b/ depleted,   c/ depleting

1. Inadequate diet may result in ... fat around the nerves. 2. The fat ... around the nerves cannot protect them from shocks. 3. The ... of fat in a body is extremely dangerous.

a/ performed,   b/ perform,   c/ performance

1. Fats ... different functions in the body. 2. The ... of the protective function by fats is very significant. 3. One of the function … by fats is the protectione of the nerves from shocks.

a/derivatives,   b/derivation,   c/derived

I. The word "vitamin" is ... from Latin. 2. It was necessary to study the ... of some compounds from fats. 3. They were given the task of finding some ... of fats.

3. Найдите в тексте синонимы выделенных слов.

both animals and human beings consume sugars and starches and keep the surplus as fat; the capacity to make fats from carbohydrates is a property of most living matter; fatty acids carry out some very important function in our animal life; as an argument this is indisputable but as a notice of facts it is a hundred per cent incorrect; fats in the form  of compounds obtained from them perform a significant role in our brain and entire nervous system; we are forced to appeal to other animals; we could not get an adequate quantity of fat-soluble vitamins; there are two fatty acids which the body cannot produce itself;several fats and fatty acids are necessary for the human body

4. Укажите номера пропущенных слов.

1. Animals and human beings ... sugars and starch and store the excess as fats. 2. A characteristic of most living matter is the ... to make fats from carbohydrates. 3. Sugar is very important for the nutrition of our … system. 4. Carbohydrates and fats are ... for the living organism. 5. The sterols ... from the fats are also essential for the living organism. 6. Without fats in the diet we could not get a ... amount of fat-soluble vitamins. 7. … foods perform some very important functions in animal life. 8. Our body ... to manufacture some necessary fats. 9. Fats form a ... layer around the nerves. 10. We need to call on animals as a human body cannot ... some essential fats and fatty acids.

1. sufficient, 2. derived, 3. refuses, 4. take in, 5. brain, 6. protective, 7. manufacture, 8. fatty, 9. ability, 10. essential

5. Переведите на английский язык следующие предложения.

1. Можно сказать, что пища, богатая жирами, выполняет некоторые важные функции. 2. Жиры образуют защитный слой вокруг нервов, предохраняющий их от ударов. 3. Известно, что пища человека должна содержать жиры, необходимые для нервной системы. 4. Наш организм не может создавать некоторые виды жиров и жирных кислот. 5. Не потребляя жиров, организм не мог бы получать достаточное количество некоторых жирорастворимых витаминов. 6. Нужно сказать, что организм человека производит часть жиров из потребляемых углеводов. 7. Человек никогда не мог производить некоторые жиры в лаборатории, т.е. искусственно.              8. Стерин – это  соединение, получаемое из жиров; оно играет большую роль в жизненных процессах. 9. Все жиры можно разделить на два основных вида – животного  и растительного происхождения. 10. Растительные жиры встречаются в семенах, корнях, стеблях и листьях растений.

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ  "-ing forms"

I. Переведите данные предложения на русский язык, определив функции герундия и причастия.

1. One of the problems of storing foods is preventing (protecting) them from spoilage. 2. One of the oldest methods of protecting food is drying. 3. After having removed some water from the analysed mixture they found chemical changes in it. 4. Many scientists were interested in making fats in the laboratory but they were not able to perform this task. 5. Organic acids have a part in stimulating and regulating body processes. 6. Long ago people began salting meat and fish for keeping their quality. 7. Methods of baking bread greatly depend on the flour properties. 8. Food engineers have constructed and are constructing various machinery for food processing, manufacturing and storing. 9. Producing fats from carbohydrates is a characteristic of most living matter including plants. 10. Repeating the test twice prevented them from mistakes. 11. Investigating vegetable fats scientists found them mainly in seeds and fruits of plants. 12. Without including any fats in the diet people cannot get a sufficient amount of fat-soluble vitamins A, D and E. 13. The scientists studying the nature of food constituents have greatly contributed to the development of food science. 14. The fruits were to be stored for some time before being eaten as they were unripe. 15. Without knowing the mechanism of converting carbohydrate and protein into fat it is impossible to understand clearly fat manufacturing in the animal body. 16. Having been derived from fats the sterols became the object of a thorough study. 17. It is known that on ripening seeds have an increasing amount of fat. 18. The mechanism of changing carbohydrates into fats was studied by many scientists. 19. Being stored for different periods of time these two products varied in taste very much. 20. The students were given the task of making some experiments with linseed oil.

2. Назовите английские эквиваленты предлагаемых словосочетаний, используя герундий с предлогом.

после обработки, до внедрения, не определив, благодаря изменению, без изучения, очищая, включив, не нагрев, не защищая, после отказа, благодаря использованию, продолжать регулирование/регулировать, начать произво-дить/производство, заканчивать исследование/исследовать

3. Укажите причастные обороты в функции обстоятельства, которые следует переводить на русский язык придаточными предложениями.

while stimulating; having been heated; when being protected; having changed; if being stored; if removing; having depleted; being derived; when manufacturing; when having been included

4. Переведите словосочетания на русский язык, указав, чем выражено определение.

l. an instrument for measuring temperature;an instrument measuring temperature 2. the method of controlling the quality; the method controlling the quality 3. the way of supplying a body with energy; the food supplying a body with energy 4. the method of producing fats; plants making fats from carbohydrates 5. the function of protecting the nerves from shocks; a fatty layer protecting the nerves from shocks

5. Переведите на английский язык следующие словосочетания.

А. необходимость включения в рацион продуктов, богатых белками и углеводами; пути решения проблем питания; важность исследования нового метода анализа; трудности сохранения пищевых продуктов; цель обсуждения нашего эксперимента;

Б. ученые, разрабатывающие новые методы хранения пищи; предприятия, производящие молочные продукты; условия, препятствующие порче пищи; изобретатель, сконструировавший эту машину; организм, синтезирующий химические вещества

В. продукты, стерилизуемые на предприятиях; мясо, замороженное при низкой температуре; фрукты, высушенные на солнце; температура, регулируемая автоматически; овощи, засоленные летом

6. Контрольный перевод.

a) I. Manufacturing high quality foods is one of the most important problems. 2. A plant is constantly manufacturing fats from carbohydrates. 3. By manufacturing new foodstuffs we make our diet varied. 4. Our aim is manufacturing high quality products. 5. Without manufacturing food products of high nutritive value it is impossible to make the human diet adequate. 6. Manufacturing foods we should think about their quality as well as quantity.

b) 1.Our task was applying these methods in our research. 2. Without applying these methods they will be unable to prevent food from spoilage. 3. Applying these methods is the subject of their research. 4. Applying this very method she has got interesting results. 5. They were applying this very method at that time. 6. By applying these methods we prevent bread from staling.

с) 1. Increasing temperature we can change the activity of microorganisms. 2. Increasing temperature means great changes of the activity of microorganisms. 3. Without increasing temperature we maintain the activity of microorganisms low. 4. The requirement of the experiment was increasing the temperature of the substance. 5. He is just increasing the temperature of the liquid solution. 6. By increasing temperature we change the activity of microorganisms in foods.

d) 1.Supplying the body with energy is one of the main functions of food. 2. Sugars are supplying a plant with food during its growth. 3. By supplying the body with energy food constituents make it able to develop. 4. The main function of food is supplying the body with energy. 5. Without supplying the body with energy  foods cannot contribute to its activity. 6. Supplying the body with energy foods maintain its activity.

«FATS»

Active Vocabulary:

fat, fatty; to take in, intake; to protect, protection, protective; to derive, derivative, derivation; to deplete, depletion; layer; amount; excess; equipment; knowledge; essential; extreme; to include, to perform, to refuse, to call on; to prove; to play a part

Animals, human beings included, take in sugars and starches and store the excess as fat. The ability to make fats from carbohydrates or similar materials seems to be a characteristic of most living matter including plants. But man hasn’t been able to perform this task in the laboratory, even when armed with all the equipment and knowledge in the world. The microscopic walls of plant cells are much better laboratories than our scientists have yet been able to make.

The fatty foods perform some very important function in our animal lives; to do without them can be dangerous. Fats form a protective layer around the nerves, apparently to protect them from shocks. One of the characteristic results of semi-starvation is extreme irritability. It has been suspected that this may be due to the depletion of fat around the nerves.

Fats in the form of their derived compounds – phospholipids – also play an important part in our brain and entire nervous system. Another class of compounds derived from the fats and known as the sterols is also essential for the living organism. So one may say that, in its higher forms, life without fat is impossible.

Even admitting these facts, however, one might argue that they do not prove that a diet should contain any large amount of fat, for we make fat out of the carbohydrates we take in, hence sugars might be all that would be necessary to supply energy. As an argument this is unanswerable – but as an observation of facts it is a hundred per cent wrong. There are fats and fats and the human body is quite unable to meet the fat-manufacturing situation by itself. There are some necessary fats that our bodies refuse to, or cannot, manufacture and we need to call on other animals, such as cows, to help us out. Moreover, without fats in the diet we could not get a sufficient amount of the fat-soluble vitamins A, D and E.

There are two fatty acids, linileic and linolenic, which the body must have and which it cannot manufacture itself. These fatty acids get their names from linseed: oil in which they were first discovered. There are several other fats and fatty acids which are essential and which we do not make in our bodies.

Задания

1. Ответьте на вопросы:

1. What functions do fats perform? 2. What kind of derived conpounds of fats are known? 3. What fatty acids are essential for a human body? 4. Out of what can a human body make fat? 5. Why must we call on animals to help us in fat manufacture?

2. Кратко расскажите по-английски:

а) какие функции выполняют жиры;

б) о способности животного организма производить жиры.

TEXT N 4 "PROTEINS"

PRE-TEXT EXERCISES

I. Укажите номера русских эквивалентов.

1. as well as, 2. besides, 3. also. 4. in most cases, 5. commonly, 6. the only, 7. a number of, 8. although, 9. both ... and, 10. neither … nor

I. хотя 2. и. ... и/как ... так и 3. ни ... ни 4. множество 5. единственный 6. кроме 7. в большинстве случаев 8. так же как 9. обычно 10. также

2. Переведите на русский язык данные словосочетания.

to differ in the elements present in sugar; to contain also nitrogen and in most cases sulphur; the nitrogen content commonly varies from 10 to 18 per cent; foods of both animal and plant origin; foods high in protein; to contain the proteins, lactalbumin and casein, as well as others of lesser importance; to be complex in nature; to be composed of a number of amino acids; to vary in the kind and number of amino acids; variation in the quality of proteins; to result in the classification; a complete protein is one that …; an incomplete protein neither supports normal growth nor maintains life, even if it is the only protein in the diet

3. Прочитайте и переведите текст.

Notes

complete / partially complete / incomplete protein -  полноценный / частично             полноценный/неполноценный белок

nitrogen ['naitr   dzin] – азот

sulphur ['s      f   ] – сера

phosphorus  ['f   sf   r   s] – фосфор

iron ['ai   n] - железо

essential amino acids - незаменимые аминокислоты

casein ['keizin] - казеин

lactalbumin['læk'tælbjumin] - лактальбумин/молочный белок

ASSIGNMENTS

1. Составьте словосочетания, используя слова из левой колонки в роли определения.

1. complex, 2. adequate, 3. natural, 4. complete, 5. normal, 6. nitrogenous, 7. partial, 8. essential, 9. various, 10. valuable

1. growth, 2. ability, 3. composition, 4. classification, 5. source, 6. content, 7. protein, 8. foods, 9. nature, 10. amino acids

2. Найдите в тексте синонимы выделенных слов.

the significance of nitrogen is indicated by the fact; the nitrogen content usually ranges from 10 to 18 per cent; meat, milk ... are rich in proteins; proteins are complicated in character;they are made up of very many amino acids tied together; variation in the quality of proteins has ended in their grouping; if it is a single protein in the nutrition; a complete protein is one that is sufficient to maintain life; rich sources of proteins are cereals, fish, meat ...

3. Укажите номера пропущенных слов.

1. Cereals rich in protein are essential for the ... of a human being. 2. It is necessary to include into the human diet foods that ... proteins. 3. There are three kinds of proteins that are ... for a body. 4. One of the best ... of vitamins are fruit and vegetables. 5. It is essential for people to consume various foods of great ... . 6. This substance is more ... in nature than that one. 7. 0ne must remember that proteins are of both plant and animal ... . 8. The classification of proteins is based upon their ability ... normal growth and to ... life. 9. It is possible to say that the importance of food ... in proteins for the human diet cannot be overestimated. 10. Proteins ... in the kind and number of amino acids present.

1. complex, 2. nutritive value, 3. vary, 4. origin, 5. high, 6. nutrition, 7. to support, maintain 8. contain, 9. essential, 10. sources

4. Переведите данные предложения на русский язык, выделив подлежащее.

1. It is known that proteins contain different chemical elements. 2. It is evident that proteins are complex in nature. 3. It is said that cereals and cereal products are valuable sources of proteins. 4. 0ne should know that proteins classification is based on their variation in quality. 5. One can find protein in many different foods. 6. Maintaining life partially complete proteins do not support normal growth. 7. Maintaining life is the most significant function of proteins. 8. To include a new product into the baby diet one should be aware of  its high food value. 9. To include a new product into the baby diet requires the awareness of its high nutritive value. 10. That proteins are complex in nature is proved by their composition. 11. That he has carried out very interesting research in the field of baby nutrition is known to us. 12. That the human diet should be diverse and nutritive is shown by life itself.

5. Переведите на английский язык, используя инфинитив, где возможно.

1. Необходимо включать в рацион человека пищу, богатую белками. 2. Для того, чтобы узнать характеристики белков, ученые изучали долгое время их функции. 3. Классификация белков зависит от их способности содействовать нормальному росту организма. 4. Поддержка нормального роста организма и сохранение жизни зависят, главным образом, от полноценных белков. 5. Известно,что частично полноценный белок способен поддерживать жизнь организма, но не содействовать его нормальному росту. 6. Следует знать, что белки растительного происхождения в основном являются неполноценными белками. 7. Важно,чтобы человек потреблял пищу, богатую различными белками. 8. То, что на здоровье человека во многом влияет пища, богатая белками, нельзя забывать.

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ

"ИНФИНИТИВ И ЕГО ФУНКЦИИ"

(см. таблицу стр. 9)

1.  Укажите номера форм инфинитива, выражающих:

а/ одновременность действия,

б/ предшествование,

в/ пассив.

l. to supply 2. to be maintained 3. to have utilized 4. to be changing 5. to have been classified 6. to vary 7. to be dissolved 8. to be growing 9. to have been supplemented 10. to be protected 11. to have stored 12. to be developing 13. to have been depleted 14. to have derived

2. Переведите предложения на русский язык, выделяя инфинитив.

ФУНКЦИИ:

А. Подлежащее:       перевод: 1) неопределенной формой глагола

2) существительным

I. To live without food is impossible for any living organism. 2. To maintain the balance of minerals in the body requires the consumption of such foods as cereals, meat, milk, eggs, fruits and vegetables. 3. To include cereals into the human diet is essential due to their high nutritive value. 4. To protect nerves from shocks is one of the functions of fats. 5. To estimate the contribution made by foods was always the most important problem for nutritionists. 6. To supply the body with energy is necessary for its growth and development. 7. To keep products fresh is possible by proper conditions of their storage.

Б. Обстоятельство    перевод: 1) неопределенной формой глагола

2) существительным

В функции обстоятельства цели возможно использование словосочетания

"in order to..."; место в предложении: а/ на нулевом месте, б/ после сказуемого.

1. In order to live the body needs a variety of foods. 2. In order to be digested foodstuffs must undergo enormous changes in the human body. 3. In order to maintain normal growth of the body its food should contain proteins. 4. To produce sugar for its food a plant combines carbon and  oxygen with water.5. Fats form a protective layer around the nerves in order to prevent them from shocks. 6. In everyday life the word "food" is used to designate anything edible. 7. Calcium and phosphorus must be present in our body to make bones and teeth as well as to perform some other functions. 8. To determine the value of new food products nutritionists carry out a thorough investigation of their chemical and physical properties.

2. Сравните данные пары предложений:

1. To analyse the composition of derived compounds is not an easy task. To analyse the derived compound they have decomposed it into its constituents.

2. To complete the investigation of this fatty acid was extremely important. To complete the investigation  successfully they have made a great deal of preparatory work.

3. To mix these substances you should know their properties. To mix these substances thoroughly is very important for our experiment.

4. To keep bread fresh requires its storage under proper conditions. To keep bread fresh it must be stored in special containers or wrapped in cellophane.

5.To stop the spoilage caused by microorganisms it is necessary to lower the temperature. To stop the spoilage caused by microorganisms means first of all the creation of unfavorable conditions for their activity.

1.  Составьте утверждения, подобрав соответствующее начало из левой колонки.

1.	а) To meet the body’s need for energy the human diet ... b) To meet the body’s need for energy …	should include foods rich in carbohydrates, proteins and fats.
2.	To build and repair tissues ...  To build and repair tissues the human diet ...	is the function of such food constituents as proteins and minerals.
3.	To be digested by a body ...  To be digested food ...	must undergo great changes in the human body.
4.	To prevent the body from diseases оne ...  To prevent the body from diseases …	is the concern of both doctors and nutritionists.
5.	To regulate body processes it ...  To regulate body processes ...	is regarded as a particular function of water.
6.	To determine the chemical structure of vitamins ...  To determine the chemical structure of vitamins scientists ...	was a very complicated process.

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ

" МНОГОФУНКЦИОНАЛЬНОСТЬ "IT, ONE, THAT "

I. Переведите на русский язык данные предложения ,определив подчеркнутые слова.

1.  IT-1. личное мест.З л.ед. ч.для неодушевленных предметов

         2. указательное местоимение "это"

         3. безличное местоимние в роли формального подлежащего

         4. элемент усилительной конструкции"It is...that/who"

1. The more vitamins food contains the more nutritive it is. 2. It was found that

the baby diet should include milk. 3. Milk is essential for nutrition as it is of great nutritive value. 4. It is necessary to examine the influence of heat on vitamins. 5. It is vitamins that play an important part in nutrition. 6. Vitamin С is the least stable of all the vitamins and it readily oxidizes. 7. It will be quite possible to analyse the constituents of the new product by this method. 8. It is a water that helps the body to digest food. 9. A human body needs much protein and it is supplied with it through various foods. 10. It is significant to determine the role of carbohydrates in nutrition.

B. ONE 1. количественное числительное "один"

             2. неопределенно-личное местоимение – формальное подлежащее

             3. заменитель существительного (во избежании повторения)

1. One should include various foods into the diet. 2. One food may supply energy, another may regulate body processes. 3. This substance has higher protein content than that one. 4. Many kinds of food contain more than one protein. 5. A complete protein is one that is essential to support normal growth of the living organism. 6. Unlike most of vitamins this one is stable to heat. 7. Water is one of the commonest substances in nature. 8. One may regard food as the main source of life. 9. One of the most valuable sources of carbohydrates is hony. 10. One must know that salt is the symbol of lasting food quality.

C. THAT   I. указательное местоимение "тот" /those "-те"/

                 2. заменитель существитeльного/во избежании повторения/

                 3. часть усилительной конструкции"it is...that"

                 4. союз придаточного предложения:

а) дополнительного - "что", чтобы" б) сказуемого -"что"

в) определительного -"который" г) подлежащего - "то, что"

I. The utilization of salt for food preservation is similar to that of sugar. 2. Ascorbic acid belongs to those commonly found in citrus fruit. 3. Proteins that we generally recognize as complete and those that are partially complete and incomplete must be carefully studied. 4. That salt makes food tasty was  known to people long ago. 5. Food that provides the body with vitamins and minerals are fruit and vegetables. 6. That vitamin was prepared synthetically. 7. That sugar serves as a source of energy for the growth of a plant was discovered in the 18th century. 8. The problem is that human diet should be not only well-balanced but also varied. 9. The food value of this substance is much lower than that of its derivatives. 10. It is the variation in the quality of proteins that has resulted in their classification.

2. Укажите номера пропущенных слов.

1. … must use different foods in the diet. 2. Most of the plants substances … are of grate importans for life. 3. This kind of fruit is higher in vitamins than those … . 4. … this experiment will give interesting results is evident. 5. … may consider a food high or low in carbohydrates only due to the proportion of their amounts to its total weight. 6. An incomplete protein is … that will by itself neither support normal growth nor maintain life. 7. The composition of this material differs from … of calcium. 8. … is interesting to know the origin of this plant. 9. It is the variety of foods ... is essential for our diet. 10. … carbohydrates are essential for  the body is a well known fact. 11. Any living organism greatly depends on the kind of its nutrition because … cannot develop without adequate food. 12. The problem is … only a few foods consist of pure carbohydrates.

1.  it 2. one(ones) 3. that(those)

«PROTEINS»

Active Vocabulary:

protein (complete, partially complete, incomplete); to vary variation; to link, to maintain, maintenance, to value, value, valuable; to support; to classify; to result in; to base upon; adequate; to be able, ability

Proteins differ from carbohydrates in that, besides the elements present in sugar and starches, they also contain nitrogen and in most cases sulphur. Phosphorus and iron are also found in some proteins. The importance of nitrogen content commonly varies from 10 to 18 per cent. Proteins are found in foods of both animal and plant origin. Meat, eggs, milk, nuts and certain of cereal foods are high in protein. All those foods contain more than one protein. Milk, for example, contains the proteins, lactalbumin and casein, as well as others of lesser importance.

Proteins are complex in nature, they are composed of a number of amino acids or “building blocks”, linked together, and also of amino acids linked with other substances. Proteins vary in the kind and number of amino acids present. Certain amino acids the body is unable to build. These are known as essential amino acids and must be supplied by the foods eaten.

Variation in the quality of proteins has resulted in their classification as complete, partially complete, and incomplete, based upon their ability to support normal growth and to maintain life even if it is the only protein in the diet. A partially complete protein is one that maintain life but does not support normal growth. An incomplete protein, although valuable in the diet, will by itself neither support normal growth nor maintain life. Most animal proteins are complete. Plant proteins are more or less incomplete, although the soya bean and the wheat grain contain proteins that are complete. Valuable sources of protein are: cereals and cereal products, cheese, eggs, fish, meat, milk, nuts.

Задания

1. Ответьте на вопросы:

1. What is the composition of proteins? 2. What foods are valuable sources of proteins? 3. What is the basis of protein classification?

1.  Кратко расскажите по-английски:

а) о составе белков;

б) о принципе классификации белков и их характеристике.

TEXT № 5 «VITAMINS»

Active Vocabulary:

vitamin; health; well-being; to expose, exposure; to aid, aid; to constitute, constituent; to destroy, destruction, destructive; available; extent; to exceed; to remain, to recognize, to convert (to transform, to change into, to turn into), to affect (to influence, to act upon, to have effect), to prevent; to occur (to happen, to take place); stable; readily

The food constituents known as vitamins are exceedingly important in nutrition even though they are required only in small amounts. Vitamins are essential for good nutrition and health and for normal growth and development. Those vitamins that are generally recognized as essential, and some of those that may be essential, are considered here. Though many vitamins are available in the form of concentrated or in pure synthetic preparations, or both, foods still remain the best source of these important substances.

Vitamin A was first discovered in butter, egg yolk, fish liver oil, and green vegetables. It stimulates growth and aids in general well-being. Vitamin A occurs as such in animal foods. It occurs in certain vegetables as carotene or provitamin A, a bright yellow pigment which the body changes to vitamin A. This vitamin is stable to heat and, since it is a fat-soluble substance, does not dissolve to any appreciable extent in water. But it is not stable to light, especially ultra-violet light. Foods which are rich in vitamin A are butter, cheese, cream, eggs, fish oil, fruits, liver, milk.

Vitamin D. The antirachitic or “sunshine” vitamin, is really “stored sunshine” in food. This storage is due to the presence of ergosterol, a fat-like substance in food, which is called a provitamin D, and under direct exposure to the sun or to ultraviolet light for short daily periods, this substance is converted into vitamin D within the body. Unlike most of the other vitamins, this one is not easily destroyed and is stable to heat, alkalis1, acids, and oxidation. Vitamin D is essential for the development and maintenance of bones and teeth. Yeast contains ergosterol which can be irradiated by ultraviolet light and thus transformed into vitamin D. Sources of vitamin D are: butter and egg yolk, fish liver oil, oily fish.

Vitamin E affects reproduction and fertility growth, muscle tone and the condition of the nervous system. It has also a function in preventing the destruction of other foods through oxidation. Heat does not dissolve it, but it is easily oxidized. The best sources of vitamin E are the vegetable oils, butter, eggs, green leaves and liver.

Vitamin K is necessary for normal clotting2 of the blood. Heat has little effect upon vitamin K and, like the ether fat-soluble vitamins, it is not soluble in water. Alkalis1, strong acids and sunlight destroy this vitamin. Foods rich in vitamin K are cabbage, cauliflower, fish liver.

Ascorbic acid, known as vitamin C is the least stable of all the vitamins. It oxidizes readily, and in the presence of heat, alkali1, and oxygen, oxidation goes on rapidly. Ascorbic acid is water-soluble. The best sources of this vitamin include: citrus fruits, peppers, strawberries, vegetables, tomatoes.

1 –alkali – щелочь мн.ч. – s/-es

2 - свертывание

Задания

1.  Ответьте на вопросы.

1. Why are vitamins essential in our nutrition? 2. In what form may vitamins be available? 3. What is the best source of vitamins?

1.  Кратко расскажите по-английски:

а) о необходимости включения витаминов в питание человека,

б) об особенностях любого из известных витаминов и его источниках.

TEXT № 6 «MINERALS»

Active Vocabulary:

to link, link (to connect); to trace, trace; to assimilate, assimilation, assimilable; to perform, performance; to occur, occurrence (to happen); to lack, lack; deficiency, to be deficient in; to ruin, ruination; outer, inner; coat, covering; layer; vital, exacting; to remove, removal

The minerals which we have in our system1 are very important links in our vital processes. The most important minerals are iron, calcium, iodine. Iron we must have in our blood to get oxygen from the air, and we must have minute traces2 of copper or the iron cannot be assimilated. Calcium and phosphorus must be present to make our bones and teeth, as well as to perform various other functions.

Minerals not only must be present in our food, but they must occur in a form which can be assimilated by the body. If our diet is lacking iron, you cannot make up the deficiency eating iron ore, for such a material is not assimiable. You must have copper but you cannot get it by sprinkling fine grains of copper-bearing rock3 on your salad. The body is not only very exacting in the specifications of what it must have, it also lays down strict rules4 regarding the form in which the material must be presented.

For the most part these materials are only the minor constituents of plants and animal life and, unfortunately for our good health, they occur most frequently in what we ordinarily do not like to eat. The outer layers and germ of the grains, the peelings of the tubers and fruits, the coarser, leafy, parts of vegetables. These are the materials that contain the minerals and often the vitamins. By stripping cereals of all their outer coats and refining sugar until it is whiter than the whitest snow, we have made a good start on the road to the ruination of human health, for fine milling removes 75 per cent of the minerals.

Calcium is a very important mineral in animal life. All of our calcium is completely replaced about every six years, and the only way to maintain the balance in the body is to take in a sufficient quantity in the food. If there is insufficient intake the body tries to make adjustment, but it is never completely successful. It goes on excreting calcium, taking it from bones and teeth. The calcium requirements for the growing young is fully twice as great as that of the average adult.

Phosphorus is to calcium as thunder is to lightning; the two together are required to make our bones and teeth. We must have our phosphorus and plenty of it, twice as much as calcium (about 1.4 grams per day) for we turn over our body’s total supply in less than three years. The greater need comes from the fact that phosphorus is required by some of the body proteins, phospholipins and phosphatases. Fortunately most foods are more plentiful in phosphorus than in calcium, the notable exception being milk. Meat and egg yolk are high in phosphorus.

Iron. If we had no iron, we should have no blood. There is a striking similarity in the energy-promoting or absorbing mechanism in all branches of life. Higher animals all have blood containing iron bearing hemoglobin, to act as an oxygen carrier. The green chlorophyll of plants, which promotes the reactions of photosynthesis which make all life possible, has a chemical composition quite similar to our own hemoglobin but magnesium has been substituted for iron in the molecule. Iron is found in egg yolks, in liver, meat, spinach.

Задания

1.  Ответьте на следующие вопросы:

1. What minerals are most important? 2. In what form must minerals be presented? 3. What are main characteristics of the given minerals?

1.  Расскажите по-английски о роли минералов в питании человека.

TEXT № 7 «VARIETY OF FOODS IN OUR DIET»

Active Vocabulary:

to elaborate, elaboration; developments; manufacturing, processing, packaging, delivering, storing; preservation, preserves; shelf-life; to extend; to prolong; to displace; effort; advanced; counterpart; convenient; cooking; to supplement; to enjoy popularity

Notes:

counterpart – дубликат, двойник, копия;

controlled and modified atmosphere packaging – вакуумная упаковка

wholly formulated products – продукты с заранее заложенными качествами

dietary (dietetic) bread – диетический хлеб

fat-free milk products – обезжиренные молочные продукты

quick-serve products – продукты быстрого приготовления

semi-product – полуфабрикат

pre-cooked foods – продукты, подвергнутые предварительной кулинарной       обработке (варке и др.)

instant – быстрорастворимый

instant noodle snacks – лапша быстрого приготовления

quick-cooking pasta – макароны быстрой варки

ready-to-eat (ready-prepared) snacks – завтрак, готовый к употреблению

potato crisps – хрустящий картофель

crisp rice – хрустящий рис

extrusion – экструзия; формование выпрессовыванием

puffing – взрывание

puffed products – воздушный/взорванный/зерновой продукт

Nowadays, there is a great variety of foods due to the advanced technology developed all over the world. Therefore scientific and engineering developments in the food industry are mainly aimed at the elaboration of different efficient methods of food manufacturing, processing, packaging and delivering.

One more problem, however, is storing. The problem of extending the shelf-life of processed foods is extremely significant. Much attention is being paid to food preservation in order to keep good quality and nutritive value. Manufacturers can already apply controlled and modified atmosphere packaging, ionising radiation, cold sterilization and other methods. Thanks to these methods, new materials and equipment for packaging the foodstuffs for prolonged storage have appeared: vegetable and meat preserves, sauces, mayonnaises, dry confectionary mixes, pasta products, etc.

As a result of the efforts of food manufacturers it has also become possible to displace the so-called traditional foods by frozen counterparts – frozen cake dough, frozen vegetables and fruit, frozen yeast, and many others.

Now, food manufacturers can supply people with wholly formulated products. As an example, first came flour, then cake mix, then ready-to-eat cakes. Another aspect of food manufacturing is the production of purpose-oriented foods: dietary bread or fat-free milk products.

Then, it is necessary to mention quick-serve products including semiproducts and pre-cooked foods  that help to shorten the period of cooking and make the process more convenient. This group of foods includes instant soups, coffee and juices as well as quick-cooking pasta, instant noodle snacks, etc.

At last, it is impossible not to say about ready-to-eat (ready-prepared) snacks, potato crisps, crisps rice and, first of all, cereal breakfasts. Ready-to-eat breakfast cereals can be made through the use of extrusion or puffing. Usually wheat and rice are mostly used as raw material.

One can see that all these kinds of foods enjoy great popularity with the people of different age as they greatly supplement their diet and make easier the process of cooking.

Задания

1.  Ответьте на следующие вопросы:

1. What is the aim of food manufacturers today? 2. How is the problem of storing being solved? 3. What foods for prolonged storage have appeared?    4. What new types of foods can you speak about? 5. Why do new types of foods enjoy great popularity? 6. What foods do you prefer?

1.  Расскажите по-английски о новых видах продуктов.

TEXT № 8 «FOOD ANALOGS»

1.  Прочитайте текст и разделите его на логические части; озаглавьте каждую из выделенных частей.
2.  Составьте план текста на английском языке.
3.  Пользуясь планом, изложите основное содержание текста.
4.  Назовите по-английски признаки продукта-заменителя, которые должны иметь сходство с его натуральным аналогом.
5.  Дайте свою оценку производства продуктов-заменителей на русском и английском языке.

NOTES

1.  food analog – заменитель пищевого продукта
2.  to simulate – (зд.) заменять (т.е. копировать)
3.  fabricated food – продукт промышленного изготовления
4.  marrow – костный мозг
5.  to alleviate – облегчать
6.  stew – тушеное блюдо
7.  casserole – запеканка из риса, овощей и мяса
8.  fiber – клетчатка, волокно

Food analogs1 are foods created by humans from agricultural raw materials which possess appearance, flavour, and textural qualities of the foods they are designed to simulate2. They are sometimes referred to as fabricated foods3.

Food analogs are fabricated from lower-cost agricultural raw materials such as grains, legumes, by-products of food processing such as cheese whey, fish muscle of little or no economic importance, and meat by-products such as bone marrow4 and low-cost organ meats. Such unlikely sources of protein and other nutrients have been successfully used.

There has, therefore, been a great interest of food analogs for two reasons:    1) to supplement human diet since many people cannot afford animal protein in the quantities heretofore consumed, and

2) to supply a palatable source of high-quality nutrients for the people who have never had an adequate supply of nutritive food. There is also a desire for foods designed to alleviate5 certain medical problems, including foods with lower saturated fat, with lower cholesterol, or free of salt or gluten.

The concept of food analogs is old in the culinary art. Centuries ago, European homemaker lacking the funds to use much meat learned through the clever use of sauces, flavour, and spices to use lower-cost protein sources such as seafood in soups, stews6, casseroles7, and the like in such a manner that they were acceptable as “meat” dishes. The Oriental people have used hydrolyzed vegetable protein for centuries to impart a meatlike flavour to their food, predominately vegetable and seafood. Soy sauce is an example.

Nowadays, advances in science and technology have permitted improvement in this technique since the chemistry of food components is now understood more fully. Food analogs are based fundamentally on a knowledge of the chemistry and technology of protein. Protein is a nutrient of greatest importance in food analogs since it is the nutrient in shortest supply. Because of its physical characteristics, it has become the fiber8, which provides the textural characteristics of the food analog.

Using the technology developed for the products of synthetic textile fibers, such as rayon and nylon, a process for preparing synthetic meat from protein fibers has been developed. In the 1950s fifties, a method for producing meatlike analog via a direct extrusion process, eliminating of fibers, was introduced. This method is lower in cost and has enabled the production of analogs with textural characteristics of meat. One more process, known as Lipton process, was actually designed to restructure meats for dry-soup manufacture.

Food technologists in contact with scientists continue looking for new methods of creating food analogs.

TEXT № 9 «FOOD RESEARCH and DEVELOPMENT in the 21st

CENTURY»

Active Vocabulary

link (vn) linkage; assure, assurance; benefit (vn), beneficial; to promote, promotion; to enhance, enhancement; to identify, identification; staff (vn); fertile

Notes

Research and Development = R & D – НИР = научные исследования и опытные разработки

functional foods – продукты функционального назначения

designer foods – продукты целевого назначения

medical foods – продукты лечебного назначения

pharmafoods – фармапродукты (фармацевтического назначения)

nutraceuticals – нутрисептики (функционального назначения)

phytochemicals – химические вещества растительного происхождения

transgenic – трансгенный; генетически-модифицированный

crop; weed – культура; сорняк

food safety – безвредность продуктов питания

PRE-TEXT EXERCISES

1. Запомните значения данных слов.

design

предназначать  конструировать, проектировать  задумывать, замышлять  замысел  план, композиция  намерение

new crops designed for the study; the device designed in our laboratory; researchers designed to prolong their experiments; the design of the machine; the design of the research; the design of the picture

staff

штат служащих; служебный персонал  штатный  укомплектовывать штаты, обеспечивать персоналом

the staff of the plant; teaching staff; a staff engineer; to staff marketing department with good specialists; R&D must be appropriately equipped and staffed

1.  Прочитайте и переведите текст, выпишите незнакомые слова.

FOOD RESEARCH AND DEVELOPMENT IN THE 21ST CENTURY

Food R & D are greatly important to provide the new products needed for success: both must be closely linked in a market and technology linkage.

Three specific issues will heavily influence food manufacturers:

Food Safety. The food industry will have to increase efforts to assure the safety of its products. This will mean greater effort devoted to food safety assurance in product manufacturability, requiring a thorough knowledge of the history and risks associated with all ingredients.

Health Benefits. Big opportunities for the future revolve around offering foods with enhanced nutrient levels and foods containing physiologically active components that deliver potential benefits in health maintenance and disease prevention.

Interest in diet and health has resulted in a whole new industry in the 1990s – functional foods. This is a broad category including nutraceuticals, designer foods, medical foods, pharmafoods, and phytochemicals. It would include many foods currently marketed. Examples are cereal products high in complex carbohydrates and fruit products containing phytochemicals, to provide a particular health benefit.

Biotechnology. Since 1986, more than 25.000 transgenic crop trials have been conducted. Whereas initial crops were designed to deal with important disease or weed problems, the next developments will see compositional changes with improved oils and proteins. Nearly all major crops will likely have some transgenic products in the future and with increased interest in functional foods many possibilities for nutrient or phytochemical modification will occur.

ASSIGNMENTS

1. Приведите в соответствие слова левой и правой колонки.

to assure  to increase  to enhance  to deliver  to result in  to include  to provide  to conduct  to achieve  to define

strategies  nutraceuticals  potential benefits  nutrient levels  advantages  efforts  health benefits  food safety  transgenic crop trials  functional foods

2. Используя текст A7, закончите данные предложения.

1. The food industry will have to increase efforts to … . 2. Big opportunities for the future revolve around offering foods with … . 3. Interest in diet and health has resulted in … . 4. Since 1986, more than 25.000 … . 5. With increased interest in functional foods many possibilities for … .

3. Ответьте на следующие вопросы:

1. What does food safety assurance mean? 2. What is the role of the government agencies? 3 What do big opportunities for the future revolve around? 4. What has interest in diet and health resulted in? 5. What foods are called functional? 6. What are the prospects in the field of biotechnology?

4. Расскажите по-английски:

а) о продуктах функционального назначения;

б) о развитии пищевой промышленности в 21-м веке.

TEXT № 10 «FOOD INDUSTRY FORECAST: CONSUMER TRENDS

TO 2020 AND BEYOND»

1. Прочитайте текст без словаря и составьте его план на русском языке.

2. Перечислите основные факторы, влияющие на дальнейшее развитие пищевой промышленности.

3. Расскажите о появляющихся тенденциях развития.

4. Объясните, что автор подразумевает под тенденциями «повторения».

5. Расскажите о пище лечебного назначения.

6. Выразите свое отношение к перспективам развития пищевой индустрии.

Notes

1.  preference – предпочтение
2.  convenience – удобство, пригодность
3.  to recycle – повторять цикл развития; рециркулировать

Although food marketplace is undergoing dramatic changes, the same types of products that were with us 20 years ago are still here today. In reality, fundamental shifts in consumer lifestyle and attitudes are slow to influence eating and food purchasing behaviours.

This is not to say that there won’t be dramatic changes in food offerings between now and the year 2020. There will be. Significant shifts in demographics, psychographics, and consumer food preferences1 – taste, price, nutrition, convenience2, health and technological innovation – will continue to drive the food business.

Emerging trends are truly new items, such as phytochemicals and ethnic-fusion (слияние) foods. Only recently has science been able to confirm and identify important phytochemical compounds. Likewise, with continued ethnic mixing and interest in foreign foods, hybrid cousines and dishes unlike anything we have ever tasted before are appearing on menus every day. By 2020, years of ethnic mixing will have created a tremendous demand for more flavourful and unique foods.

Recycled3 trends are usually based on things considered “fringe” (зд. вне поля зрения) 20 years ago. Just think back. Twenty years ago, the health food movement was just beginning. Whole grains, sprouts (ростки), yougurt, and herbs (зелень, кулинарные травы) were coming into popularity. Weight-loss centers and protein diets were coming into being. Today natural and organic foods are widely in sales. Between now and 2020 the natural organic trends will enjoy enormous popularity. The days of artificial ingredients will be gone; the emphasis will be on natural alternatives.

There is no doubt, that health will remain a topical problem. Twenty years from now, marketing products for disease prevention and treatment will be common place. At the same time, however, science will continue to find the health-promoting and curative (лечебный, целебный) powers of food components and natural substances. Clearly, fresh fruits, vegetables, and grains and their inherent nutrients and phytochemical components will continue to lead as consumers main strategy for approaching health through food. At the same time, the functional foods market will mature offering foods and beverages not only for improved life-style and performance, but for those with risk factors for the major diseases and those affected with chronic conditions.

By 2020, consumers will welcome the role of technology in extending product shelf life and controlling foodborne hazardous (опасный) microorganisms. The importance of microbial technology will steadily increase.

In the year 2020 manufacturers and marketers should focus on emerging trends in the food, health, and supplement industries. Don’t be surprised if some of opportunities are old trends recycled with a new twist (поворот). For in a way, “the more things change, the more they stay the same”

TEXT № 11  «ECOLOGY IN FOOD INDUSTRY»

Active Vocabulary

1.  waste (v., n.) – (n) потеря, ущерб, убыток, порча, трата, отходы, отбросы;

  (v) расточать, терять, тратить, портить, опустошать, истощать

1.  hazard (n., v.) – риск, опасность, помеха; рисковать, осмеливаться

hazardous (adj) ['hæzədəs] – рискованный, опасный

1.  to valorize – поддерживать ч.–л. с помощью государственных мероприятий,           (ре)валоризировать
2.  discharge (n., v.) – разгрузка, освобождение, спуск, слив, выделение;            выбрасывать, спускать, сливать, выгружать
3.  to embed – вставлять, укреплять, внедрять, включать, встраивать
4.  utility – сооружение, предприятие, установка, приспособление
5.  effluent – сточные воды, жидкие промышленные отходы, сток
6.  to screen – сортировать, просеивать, отбирать
7.  pyrolysis [pai'rolisis] – пиролиз, терморазложение при исключении          кислорода
8.  incineration – сжигание, сгорание, прокаливание
9.  tertiary ['tə:∫əri] treatment – эффективная переработка отходов производства        (третья стадия обработки)
10.  to pollute [pə'lu:t] – загрязнять, осквернять
11.  pollution – загрязнение, запыление, загазованность
12.  pollutant – поллютант, загрязнитель, загрязняющий агент
13.  to dump – разгружать, сбрасывать отходы (в море), сваливать
14.  to strip – снимать, сдирать, счищать, опустошать, отгонять

PRE-TEXT EXERCISES

1. Переведите на русский язык следующие словосочетания.

malt and soft drink industries; desirable options in waste management; utilization of  by-products; spent process water; food approval and safety; large amounts of generated wastes and effluents; removal of suspended solids; elimination of colloids; pre-treatment; to generate high volume of wastewater and solid wastes

2. Запомните значения следующих слов и словосочетаний.

ecology – экология; наука, изучающая взаимоотношения живых существ (осо-бенно человека) и окружающей среды; охрана окружающей среды

environment [in'vaiərənmənt] – окружение, окружающая среда, окружающая обстановка

human environment – среда обитания человека

environmental protection (management) – охрана окружающей среды

3. Переведите следующие словосочетания:

industrial ecology, chemical ecology, theoretical ecology, plant ecology; environmental changes, environmental sciences, environmental impact, environmental engineer, environmental hazards

Прочитайте и устно переведите текст. Выпишите незнакомые слова

ECOLOGY IN FOOD INDUSTRY

Food and drink industry is one of the most important industry sectors. The principal sectors in the food industry are the meat processing, bakery, dairy, and malt and soft drinks industries.

However, food industry produces large amounts of waste that are usually not hazardous, but mostly they are of biodegradable origin. Beside, many of the sub-branches also produce large amounts of effluent water with high chemical oxygen demanding substances.

The avoidance of waste formation and pollution is always a key task, but on the other hand, waste prevention, minimization and valorization, and the use of energy efficient process technologies are more and more desirable options in waste management as these streams from food industry are usually rich in valuable compounds (e.g. oils, sugars, antioxidants, etc.). The controlling of raw material, water and energy use, as well the utilization of by-products and reducing the effluent discharge lead towards the realization of industrial ecology in food industry.

Recycling preservation of embedded utilities and the design of a product to create other useful are sometimes carried out in the case of packaging materials and spent process water, but one should always consider food approval and safety in first respect. Waste prevention measures include prevention, reduction at source and re-use of products, while waste minimization also includes waste management measures, the quality improvements (e.g. reducing of hazards) and recycling.

Technologies for waste prevention and minimization

Waste prevention and minimization are key issues in food industry because of the large amounts of wastes and effluents usually generated.

Technologies for solid waste treatment can be divided into:

•  Pre–treatment technologies: mechanical separation, sorting, screening, pressing and drying
•  Final treatment: composting, anaerobic digestion, pyrolysis, incineration and dumping.

Technologies for wastewater treatment include:

•  pre-treatment: mechanical separation of coarse particles
•  primary treatment: removal of suspended solids by physical or physical-chemical treatment. Also includes neutralization, stripping and removal of oil and grease.
•  secondary treatment: elimination of colloids from wastewater by chemical or biological processes.
•  tertiary treatment: physical and chemical processes to eliminate defined pollutants such as phosphate, ammonia, heavy metals, etc.
•  The main technologies of wastewater include:
•  mechanical treatment: that leads to the separation of wastewater components due to particle size or density differences to water. These are usually coarse, floating or sedimenting particles and liquid layers like oil or grease films.
•  Biological treatment.
•  Physical-chemical treatment.

Agro-food industry generates high volume of wastewater and high amounts of solid waste that causes environmental problems and means cost for companies in terms that it has to be managed. The focus should always be on prevention, as it is always more economic to prevent and reduce waste than to clean it up.

ASSIGNMENTS

1. Образуйте глаголы от следующих слов и переведите их.

avoidance, prevention, management, utilization, recycling, approval, treatment, digestion, stripping, sedimenting

2. Укажите номера синонимичных пар.

1. drink, 2. processing, 3. hazardous, 4. amount, 5. generate, 6. screening, 7. dump,

8. eliminate

1. produce, 2. quantity, 3. sifting, 4. treatment, 5. discharge, 6. beverage, 7. reduce,

8. harmful

3. Ответьте на следующие вопросы.

1. What are the main tasks in food industry ecology? 2. What is the difference between waste prevention and waste minimization? 3. What forms are the wastes in?

4. What are the main technologies of wastewater? 5. What is more profitable to prevent and reduce wastes or to clean them up? Why? What do you think?

4. Укажите номера пропущенных слов в следующих предложениях и переведите их.

1. Food industry produce large quantities of … . 2. A key task is to avoid … . 3. The realization of industrial ecology can be carried out by means of …, the utilization of … . 4. The wastes of food industry are sometimes rich in … . 5. The main problem in food industry ecology is … . 6. Waste minimization concerns waste management measures, … and recycling. 7. It is possible to realize the preservation of … . 8. Food industry produces large amounts of wastes that bring about … .

1. the controlling of raw material and water; by-products; 2. food approval and safety; 3. hazardous wastes; 4. the quality improvements; 5. pollution; 6. valuable compounds; 7. embedded utilities 8. environmental problems

5. Расскажите об основных проблемах в пищевой промышленности, связанных с экологией.

Грамматическая тема «НЕЛИЧНЫЕ ФОРМЫ ГЛАГОЛА»

1. Переведите следующие предложения, обращая внимание на причастие и причастные обороты.

1. Machines having being introduced into milling, this process became much more efficient and productive. 2. In the past the chief ingredient being sugar, the fundamental processes of candy making have much in common. 3. Macaroni consumption rising in most countries, the consumers’ recognition of them is changing nowadays. 4. Ancient traders having brought grapes to France by 600 B.C., grape cultures began rapidly spreading throughout Europe. 5. Different pollutants having being eliminated from wastewater, it can be re-used. 6. Being the main branches of food industry, bakery malt and soft drinks industries cause a lot of waste problems.  7. Food industries choosing non-toxic materials in designing products, food safety is achieved.

2. Переведите следующие предложения, обращая внимание на герундий и герундиальные обороты.

1. Brewing and baking having a long history is certain. 2. Chocolate being used only as a beverage in the 16th century is an interesting fact. 3. Pasta products having become an important part of the diet for all the people in the world is evident. 4. Food science proves sugars varying in their composition and properties. 5. We know dough undergoing great changes during its processing. 6. Specialists discovered grain milled by machines being much lower in vitamins and minerals. 7. They insisted on raw material, water and energy being controlled carefully.

ВЫПОЛНЕНИЕ КОНТРОЛЬНЫХ ЗАДАНИЙ И

ОФОРМЛЕНИЕ КОНТРОЛЬНЫХ РАБОТ

1.  Контрольное задание в данном пособии состоит из двух частей: грамматическая часть и работа с текстом. Текст предлагается в десяти вариантах. Вы должны выполнить  первую часть контрольной работы и один из десяти вариантов текста в соответствии с последней цифрой вашей зачетной книжки.  
2.   Выполнять письменные контрольные работы следует в отдельной тетради.  На обложке тетради напишите название учебного заведения, факультет, специальность, форму обучения, ФИО, номер варианта.
3.  Контрольные работы должны выполняться синей шариковой ручкой, аккуратно, четким почерком. При выполнении контрольной работы оставляйте в тетради широкие поля для замечаний, объяснений и методических указаний рецензента.

Материал контрольной работы следует располагать в тетради по следующему образцу:

Левая страница	Правая страница
Поля                 Английский                          текст	Русский                    Поля текст

4.          В каждом контрольном задании выделяется один или два абзаца для проверки умения читать без словаря, понимать основную мысль, изложенную в абзаце. После текста дается контрольный вопрос, с помощью которого проверяется,  насколько  правильно  и  точно  вы  поняли мысль, изложенную в абзаце (или  абзацах).

5.         Выполненные контрольные работы направляйте для проверки и рецензирования в институт в установленные сроки.

6.       Если контрольная работа выполнена без соблюдения указаний или не полностью, она возвращается без проверки,

ИСПРАВЛЕНИЕ РАБОТЫ НА ОСНОВЕ РЕЦЕНЗИЙ

1.        При получении от рецензента проверенной контрольной работы внимательно прочитайте рецензию, ознакомьтесь с замечаниями рецензента и проанализируйте отмеченные в работе ошибки.

       Руководствуясь указаниями рецензента, проработайте еще раз учебный материал. Все предложения, в которых были обнаружены  орфографические  и  грамматические ошибки или неточности перевода, перепишите начисто в исправленном виде в конце данной контрольной работы.

        Только после того, как будут выполнены все указания рецензента и исправлены все ошибки, можно приступить к изучению материала очередного контрольного задания и его выполнению.

        Отрецензированные контрольные работы являются учебными документами, которые необходимо сохранять; помните о том, что во время зачета или экзамена производится проверка усвоения материала, вошедшего в контрольные работы.

ПОДГОТОВКА К ЭКЗАМЕНАМ

В процессе подготовки к  экзаменам рекомендуется: а) повторно прочитать и перевести наиболее трудные тексты; б) просмотреть материал отрецензированных контрольных работ; в) проделать выборочно отдельные упражнения для самопроверки.

КОНТРОЛЬНАЯ РАБОТА

1. Выберите правильный ответ в соответствии с видовременной формой глагола и залога. Переведите предложения на русский язык.

1.1 Milk had been heated to a definite temperature in a pasteurizer and … at          

            this temperature from some time.

1.   is held
2.  was held
3.  have held

       1.2 The use of low temperature for meat… cookery other advantages.

1.  has
2.  had been
3.  is having

1.  The use of butter in cookery considerably… in the last 15 years.
2.  will decrease
3.  is decreased
4.  has decreased

1.4   Almost any substance containing sulpher … with silver to form the    

troublesome tarnish.

1.  was reacting
   1.  will react
   2.  has reacted

1.5    Jellies … from fruit juices only.

1.  will be making
2.  are made
3.  had been making

1.  Выберите и переведите на русский язык предложения, содержащие герундий

2.1 The United Nations, working through its various agencies, has programs to assist countries that with these problems.

2.2 The Chinese are very clever in making a lot from a little.

2.3 During the middle ages, travelers could find meats as well as lodging at inns and taverns.

2.4 By varying the foods from meal and day to day, one may include all the essential foods.

2.5 The people do not approve of milk drinking.

3. Выберите и переведите на русский язык предложения, содержащие причастие II.

3.1 The condensed milk is to be packed in bulk or in cans.

3.2 Fat is known to increase the food value of the product.

3.3 Tissue building is fairly constant in the adult.

3.4 A good balance between fat, sugar, and protein is to be desired.

3.5 Excessive sugar ferments in the stomach cause distress from gas.

0 вариант

«WHY DO WE EAT?»

1.  Прочитайте и письменно переведите текст.
2.  Найдите в тексте ответ на вопрос, содержащийся в заглавии.

No record exists to tell us who first began to think about why we eat or about various effects of foods, but the ancient Greek philosophers and doctors commented along these lines. Socrates said, the purpose of food is to replace the water lost through the skin and the loss of heat from the body. Hipocrates, the “father of medicine”, thought that growing bodies should have more heat than those of older people and so require more food, that neither overeating nor fasting is a good idea.

Lavoisier thought that the combustion1 that produces body heat should occur in the lungs, but later several chemists could show that the oxygen combines with the red corpuscles of the blood and is carried to the tissues in all parts of the body to supply energy where it is needed.

Understanding of the composition of foods and what happens to them after they are eaten had to wait for several discoveries in chemistry. What happens to food from the time it is eaten until it is oxidized to produce heat and mechanical energy, could not be learned until the chemical nature of foods was discovered. And the foods appear to be very complex organic substances.

Foods are composed of organic substances far too complex to be understood with the state of chemistry as it was in the first half of the nineteenth century. Modern work on digestion and nutrition began about a century ago.

Although scientists had attempted to learn why we eat, they could learn very little. We might sum up their accomplishments by saying they learned that all animals inhale oxygen, combine it with the food to produce carbon dioxide, heat, and the energy with which they could move about. The chemistry of that time could not tell more.

Now we know that we should eat to have energy. When the nutritionist uses the word “energy” he means the capacity to do work. To him “work” is movement. All work requires energy and work involves motion; therefore, the more a person moves about, the more energy he requires. Even when a man is asleep he is still partly in motion because his heart, lungs and most of the other organs are working.

1.  вариант

«VEGETABLE PROTEINS»

1.  Прочитайте и письменно переведите текст.
2.  Выделите в тексте ту часть, где представлена классификация белков.

Plants can build up from nitrates and salts of ammonia complex nitrogenous substances called proteins. A typical protein is eggalbumin, the white of an egg. It is colourless, thick, sticky1, fluid2, soluble in water. When put into boiling water, it coagulates, i.e., it becomes a solid mass and is no longer soluble in water. If the white of an egg be exposed to the air, it decomposes into a great number of substances. If heated with dilute acid, it breaks down into ammonia carbon dioxide, and a number of complex substances. Proteins are built up principally from the five elements: carbon, hydrogen, oxygen, nitrogen and sulphur.

The proteins found in the vegetable kingdom can be divided into seven main classes. We shall consider here only the glutenins, the prolamins and the globulins. The glutenins to which class wheat glutenin belongs are proteins which are not soluble in neutral salt solutions or in alcohol.

The prolamins are proteins soluble in alcohol. They were once called gliadins. To this class belongs gliadin from wheat or rye, hordein from barley, and zein from maize. The globulins are proteins insoluble in water but soluble in solutions of common salt. They are almost all coagulated by heating their solutions. It has long been known that, if a ball of dough (made from flour and water) be washed out, a compact mass of rubber-like material is left. This is gluten3. On treating with alcohol, it can be separated into two substances – glutenin and gliadin.

1.  sticky – вязкий
2.  fluid – текучий 
3.  gluten – клейковина

2 вариант

«FROM THE HISTORY OF VITAMINS»

1.  Прочитайте, письменно переведите текст и скажите, какое открытие было сделано польским ученым.
2.  Выделите самое главное, говоря о функциях витаминов A, B, C.

In 1911 the young Polish scientist, Casimir Funk, published a book in which he described experiments by means of which he extracted a substance from rice hull1 which when fed to fowl in very minute quantities cured them of the paralysis of poly-neuritis within a few hours. For this white crystalline substance he gave a name, Vitamine (“Vita” for life, “amine” the name of a certain class of chemical compounds). Though it was soon shown that the life giving material contained no amine the name remained, not only with the researchers but also with the public, and it stayed though it has dropped its “e”. Naturally the first vitamin work was biological. Many organic chemists have attempted to find the exact chemical structures of these extremely complex materials. The principal members of the vitamin groups are A, B, C, D.

For the most part we obtain our vitamins directly from foods but there are amendments to the rules.

Vitamin A can be obtained from fish livers and a variety of other foods of animal origin, or our bodies can manufacture it from carotene found in green leaves and some tubers.

The body can manufacture its own vitamin D from the ergosterol on or near skin, if exposed to sunshine. The functions of the vitamins are very varied, interesting and important.

Vitamin A. It is essential for eyes, nerves growth, reproduction and lactation and the maintenance of bodily vigor at every stage of existence. Life without vitamin A is hardly worth while. Green vegetables, milk, bitter and cod liver oil contain vitamin A.

Vitamin B. The exact amount of vitamin B for optimum human health is not known; but the minimum intake necessary to prevent beriberi or other severe nervous disturbance has been well established.

In common with most of other vitamins vitamin D is necessary for normal growth. There is probably some connection between its growth and appetite-inducing  properties.

Vitamin C. The citrus fruits (oranges, lemons, grape-fruits) are sources of vitamin C. Tomatoes, raw cabbage and onions also contain vitamin C. Apples, bananas, carrots and potatoes contain some, but they are important sources only if eaten in large amounts.

If the shortage of vitamin C causes scurvy, the teeth fall out, if the shortage is less, they rot out.

1 – шелуха риса

3 вариант

«B – COMPLEX VITAMINS»

1. Прочитайте и письменно переведите текст.

2. Дайте характеристику витаминов группы В.

Thiamine which is designated as B1, is one of the B vitamins that are often called the B-complex vitamins. Thiamine is destroyed by prolonged heating. The shorter the cooking time and the less the amount of water used, the less is the loss of thiamine. Important sources of thiamine are: whole grain bread and cereals, meat, milk, liver, nuts, vegetables.

Riboflavin is another of the D vitamins and was called vitamin B2. It is essential to growth and due to it a high level of positive health is maintained. Riboflavin is little affected by heat but easily destroyed by baking soda. It is also readily destroyed by light and is soluble in water. Foods that are good sources of riboflavin are: whole grain or enriched bread and cereals, cheese, eggs, green leafy vegetables1, meat, liver, milk.

Still another of the B vitamins is niacin. Until it was recognized as vitamin, this substance was known to chemists as nicotinic acid. Niacin is essential for growth and normal functioning of the skin and the digestive tract. Niacin is stable to air, heat and light, however, it is readily soluble in water and especially hot water. Foods that furnish niacin are: enriched or whole grain bread and cereals, meat, liver.

In many states thiamine, riboflavin, niacin, and iron are more and more commonly being added, flour, rice and other processed cereals to enrich them with these needed food constituents.

Pyridoxine, often referred to as vitamin B6, is essential for good health. It is especially involved in certain cellular activities and in the utilization of other foods by the body. This vitamin is soluble in water and stable to heat, alkalies and acids, however, it oxidizes readily and is destroyed by light. Good food sources are heart, liver, meat, seeds and whole wheat.

Certain relationships among the vitamins make for better use of these nutrients in the body. For example, thiamine, riboflavin, and niacin are all essential in the utilization of carbohydrates. Vitamin B6 is essential in the utilization of protein. Vitamin D is closely related to the metabolism of calcium and phosphorus and in its absence these minerals are not efficiently used in bone formation.

Many other vitamins than those presented here have been discovered, but their role in nutrition has not been determined yet.

1 – green leafy vegetables – овощи со съедобными листьями (напр. салат)

4 вариант

«ESSENTIAL MINERALS»

1.  Прочитайте, письменно переведите текст и перечислите функции представленных минеральных веществ.
2.  Выразите свою оценку значения минеральных веществ для жизнедеятельности организма.

Our body needs certain elements known as minerals, or ash constituents. They are calcium, chlorine, copper, iodine, iron, magnesium, sodium, sulphur, zine, and possibly aluminium, cobalt, fluorine, nickel, molybdenum and silicon. Due to the very small amount required of each, the six last named minerals along with copper and zine are usually referred to as trace elements.

Calcium is required for all tissues but especially for bones and teeth. It is essential in the coagulation of blood, the beating of the heart, the irritability of nerves, cell activity, and the maintenance of the neutrality of the body. Foods that are important sources of calcium are: bread, carrots, cheese, egg yolk, ice-cream, milk, oranges, turnips, green and leafy vegetables.

Phosphorus, too, is necessary in all tissues and essential in the oxidation of carbohydrates. It helps in the regulation of the neutrality of the blood, in the conductivity of nerve impulses and in the controlling of cell activity. Important sources of this food constituent are: cheese egg yolk, fish, ice-cream, leafy vegetables, meat, liver, legumes, milk, whole grains.

Iron is necessary to form hemoglobin, a substance in the blood, which carries oxygen to the cells and plays an essential role in the body functions and the activity of cells. Valuable food sources of iron are: wheat, bread, and cereals, whole grain, egg yolk, fish, liver, potatoes.

Copper is widely distributed in foods and most of those that are good sources of iron are also good sources of copper.

Iodine aids in the regulation of general health and of the nervous system. When iodine is lacking in the diet, the thyroid gland is unable to produce thyroxin, a hormone which is necessary for all the oxidative reactions of the body. Sources of iodine are cod liver oil, salt water fish, sea foods, vegetables, cereals, dairy products, and fruit produced on soils of good iodine content and water supply.

5 вариант

   «DIGESTION»

1. Прочитайте и письменно переведите текст.

2. Выразите свою оценку значения процесса пищеварения для жизнедеятельности организма.

Very little natural food can serve as nourishment just as it is, glucose is about the only natural substance that can. While chemists were trying to find what foods are made of, physiologists were trying to learn just what food must be used as nourishment.

It soon became evident to the physiologists that foodstuffs must undergo enormous changes in the human body, because the body tissues are profoundly different from the foodstuffs that nourish them. There is very little carbohydrate in the animal body and human fat is not much like either the vegetable fats or milk fat. Certainly the hair, skin and muscles bear little resemblance to the proteins of eggs, milk or wheat.

The word “food” is used loosely to designate anything edible whether it is a natural product such as wheat, fish, or potatoes, a partially processed product such as flour; or cooked foods such as an apple-pie. If it is edible it is food regardless of what must be done to it before it is eaten. Because of this uncertainty of meaning, the nutritionists use the word “food-stuffs” for those portions of the foods the body can use, mainly the carbohydrates, fats and proteins.

All digestion is a reaction of the foodstuffs with water or what the chemist calls a hydrolysis. As the digested food passes along the intestines  it consists of 3 sugars, mostly glucose, about 20 amino acids, glycerol and several fatty acids. There are also salts and some other substances that were in the food, such as acids, chlorophyll, cholesterol and vitamins. Such is the food as it passes through the intenstinal wall into the blood stream to be distributed to the various tissues for growth, repair, or the production of energy.

6 вариант

«MINERALS AND HUMAN BODY»

1.  Прочитайте, письменно переведите текст и перечислите функции представленных минеральных веществ.
   1.  Выразите свою оценку значения минеральных веществ для жизнедеятельности организма.

There are 88 chemical elements in the crust of the earth. All the plant and animal life is composed of some of these elements.

Many chemists have contributed to our knowledge of the roles of the various mineral elements in nutrition.

Calcium is the most abundant mineral in the body. The average man contains over 2.5 lb* of it of which 93% is in the bones and teeth. There is only 1 part of calcium in 10,000 parts of blood, but it serves several purposes; it controls the texture of the cell membranes, affects the heartbeat and the nerve and muscle action, and regulates the activity of several enzymes.

The bones and teeth contain about half as much phosphorus as calcium, but the soft tissues contain more phosphorus than calcium.

Phosphorus, like calcium, is not simply a structural element of the body but it takes part in metabolism. Phosphorus combines with the fats and the proteins to form compounds that are essential components of the heart, brain, and other vital organs.

There is less than 3 gm of iron in the adult human body. It is a part of several tissues, although most of it is in the blood and nearly all of it is combined with protein. The iron in blood is part of the protein, hemoglobin, which makes up the greater portion of the red corpuscles. It is the iron in this protein that carries oxygen to all the tissues of the body; each molecule of hemoglobin can carry four molecules of oxygen. If there is not enough iron supplied in the blood, anemia results.

* libra = pound – фунт (423г)

7 вариант

«PROBLEMS OF AUTOMATING FOOD PROCESSING PLANTS»

1.    Прочитайте и письменно переведите текст.

2.    Перечислите автоматизированные отрасли пищевой промышленности и автоматизированные процессы и операции.

Nowadays, automation in food industries is the problem of top priority. Food processing  plants employ a great variety of processes and operations. To unite the varied processes from manual to fully automatic - it is necessary  to provide a structural approach to permit each department in a plant to maintain responsibility for its own operation, while at the same time responding most effectively to overall management control. In addition, control system should give managers all the information to improve their ability of decision-making. Electronic equipment is used, however, not only for providing information but for direct control of production processes. Computers perform such functions as product quality analysis, product sorting and packaging as well as automating production cycles.

Computerized machines are widely applied in beverage industry, brewing, confection production, fruit and vegetable canning, etc. They are extremely helpful for product filling, wrapping, sealing, labeling and coding. In this connection robots should be mentioned. They are mostly employed as part of packaging and handling line.

The involvement of support systems, including production scheduling, materials resource planning, quality control, and equipment maintenance promotes to integrate the activities of the plant and make possible the improvement of both productivity and produce quality.

At present, computerized maintenance management systems are quickly becoming the order of the day. They allow to avoid labour and downtime costs. The savings are realized through better manpower scheduling, better material supplies control and increased equipment uptime.

8 вариант

«THE FOOD SAFETY RESPONSIBILITIES»

1.    Прочитайте и письменно переведите текст.

2.    Ответьте на вопрос: какие существуют основные обязательства для сохранения безопасности пищевых продуктов?

The basic food safety responsibilities are to provide customers safe food in safe foodhandling practices. The attitude toward food safety is critical. This attitude should be based on up-to-date knowledge of the regulations affecting the food industry.

To stay in operation, establishment must comply with city, county, and state sanitation codes. The regulatory agency evaluating the establishment shares the commitment to provide safe food, and may have the authority to assess fines and close an establishment that serves unsafe food. Therefore, it is in the best interest to work with local authorities. During evaluations, the regulatory agency may identify deficiencies requiring attention.

The agency recommends that local and state health departments hold the person in charge of a food establishment responsible for knowing and demonstrating all the information.

The market management is involved in and supports food safety policies, and food safety is a high priority.

A well-designed food safety program protects your customers, your employees, and your reputation. The Hazard Analysis Critical Control Point (HACCP) program helps to monitor any operation and reduce the opportunities for foodborne illnesses. Because food can become unsafe at any step in the flow of food, the HACCP system focuses on the flow of food in operations, identifying points at which contamination can occur, and implementing controls for those points.

Key practices for ensuring food safety include controlling time and temperature, practicing strict personal hygiene, and preventing cross-contamination. Also receive, store, prepare, hold, food using methods that maintain its safety. Establishing a well-designed food safety system can help protect customers by preventing foodborne illness outbreaks, and can help the establishment avoid the potentially high costs associated with them.

9 вариант

«Nutrition»

1.    Прочитайте и письменно переведите текст.

2.    Ответьте на вопрос: что такое правильное питание?

Nutrition is all the ways in which any living thing takes in food and uses it for growth and energy. Food substances necessary for life are called nutrients.

Your body, eyes, ears, heart, legs, arms, brain, everything - is made up of billion of cells, and very single one of these myriad cells can grow and function well only if it is supplied with the correct nutrients. The cells perform all function necessary for living, like breathing and eating. They make, possible everything you do, from sleeping to swimming. Furthermore, the cells produce new cells and repair old ones. Food provides the materials for all these complex processes. Food also supplies other needs. It has to satisfy the eyes, the taste and the appetite. No wonder nutrition is important!

For hundreds of years even, the experts knew very little about food, but in the  first 60 years of the 20th-century Vast strides have been made. Nutritionists have learned that there are some 50 nutrients necessary for good health, and that some of these can event prevent diseases that once were devastating such as scurvy, rickets, bribery, and pellagra. When there is enough food are people eat wisely, they are healthier than ever before. But eating wisely does not mean gorging and becoming fat. It means eating a variety of foods and not too much, so that one maintains a proper weight.

Unfortunately, for half the world's people good nutrition is not yet possible. Millions of people in Asia, Africa, in South America are sick, stunted, are dying from lack of food.

Recently more nutritious types of wheat corn, and rice have been developed. Greater use of fertilizers and crop rotation has also helped to provide more food for the undernourished people of the world.

Good nutrition means getting enough of the necessary nutrients. With a little information about the various groups of nutrients, everyone can learn how to choose a well-balanced diet that promotes health and well-being.

УЧЕБНИКИ И УЧЕБНЫЕ ПОСОБИЯ

1. Андрианова Л.Н., Багрова Н.Ю., Ершова Э.В. Учебник английского языка для вечерних и заочных технических вузов. М., 2000.

2. Рубцова М.Г. Полный курс английского языка. М., 2002

3. Еникеева М.Е., Зеленщиков А.В., Зимина Н.Ф., Поздеева Т.А.,          Сулханянц Н.З. Учебник для самостоятельной работы по английскому языку. Санкт-Петербург, 2000                     

4. Шалаева Г.П. Английский язык. Краткий грамматический справочник.М.,2003

5. Полушина Л.Н. Английский язык для дистанционного обучения. М., 2004

6. Рыбакова М.В. Практическая грамматика английского языка. М., 2002

7. Цуканова Л.Д. Английский язык. Сборник упражнений по грамматике. М.,2003

Учебные пособия по обучению чтению.

Учебные пособия по обучению лексике.

Книги для чтения по специальностям.

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15. Стиль мышления
16. Филиппе IV 16211665 и Карле II 16651700 мировая монархия в которой никогда не заходило солнце постепенно начала
17. Збираючись у довготермінове відрядження Іванов домовився з Петровим про те що він передасть Петрову у ко
18. Видишь Вон ледяной человек
19. Врачхирург для удаления зубов назначает всегда операцию утром время ~ от 9 до 13 часов
20. Сендер Рамон

Материалы собраны группой SamZan и находятся в свободном доступе